• 1 lb.  sweet Italian sausage, casings removed (can use hot but my family prefers sweet)
• 1-1/2 cups onion, diced small
• 1 cup carrots, diced small
• 1-1/2 cups zucchini, diced small
• 3 large cloves garlic, minced
• 48 oz. beef broth
• 1/2 cup water
• 1/2 cup Merlot
• 4 large tomatoes peeled, seeded and chopped ( in season),  or a large can of tomatoes – 1 lb. 12 oz. chopped, or use a large can of crushed tomatoes, or diced tomatoes
• 1 tbsp. fresh basil leaves, minced or 1 tsp. dried
• 2 tsp. fresh oregano leaves or 1 tsp. dried
• 1 (15 oz.) can tomato sauce
• 1-2 Parmesan rinds
• 12 oz. fresh cheese tortellini pasta or 6 oz. dried tortellini
• 3 tbsp. fresh parsley, minced (optional)
• Parmesan cheese, grated for garnish

In a large saucepan cook the sausage breaking it up continuously until pink color is gone; remove and drain using a slotted spoon. Save some of the grease and saute the onions, carrots and zucchini for 10-15 minutes and add the garlic during the last minute of cooking.  Stir in the beef broth, water, wine, tomatoes and liquid, basil, oregano, tomato sauce, sausage and Parmesan rind.  Bring to a boil, reduce the heat and simmer uncovered for 30 minutes.

Skim any fat from the soup if desired.  Add the parsley and tortellini and simmer covered for 10-15 minutes (use cooking directions on box). Remove the rinds before serving and  sprinkle with Parmesan.

Recipe by cookingwithauntjuju.com