1.25 pounds mild Italian sausage links
1/2 cup water
1 1/2 tablespoons olive oil
2 medium onions, chopped
2 large cloves garlic, minced
8 cups beef broth
2 14 oz. cans diced tomatoes, drained
2 carrots, sliced
1 1/2 teaspoon oregano, crushed
1 1/2 teaspoon basil, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 large zucchini, halved then sliced
1 20oz package refrigerated, cheese tortellini (do not use frozen tortellini)
SHREDDED parmesan cheese (for topping)
Cook sausage in medium skillet over medium heat until evenly browned. Add water. Reduce heat to low. Cover and simmer 20 minutes. Drain, set aside.
Heat oil in 5-quart Dutch oven over medium heat. Cook and stir onion and garlic in oil until onion is soft.
Stir in broth, tomatoes, carrots, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer, uncovered 30 minutes, stirring occasionally.
Cut sausage into diagonal slices, add to Dutch oven.
Bring soup to a boil over high heat. Add zucchini and tortellini. Boil gently for 7 minutes or until pasta is just tender.
Sprinkle with shredded parmesan cheese and serve immediately. YUM!