Hot Sausage and Tortellini Soup

• 1 lb Bob Evans zesty hot Italian sausage (can sub for sweet Italian if you have kids)

• 1 large onion, chopped

• 4 cloves minced garlic

• 8 c beef broth

• 3/4 c chianti red wine or any good quality sweet red wine

• 1 t mixed Italian herbs seasoning

• 1 Tb fresh chopped basil

• 2 (14 oz) cans diced tomatoes with Italian seasoning, drained

• 6 oz shredded carrots

• 1 (8 oz) can tomato sauce

• 2 zucchini’s, sliced into half moons

• 1/8 c chopped fresh parsley

• 1 (19 oz) package cooked cheese tortellini

• Freshly grated Parmesan cheese

In a very large nonstick Dutch oven brown sausage until cooked through.

Remove sausage with slotted spoon and set aside.

Sauté onion in the drippings and once translucent add garlic and sauté 1 minute.

Stir in broth, wine, drained diced tomatoes, tomato sauce, Italian herb seasoning, basil, carrots and sausage.

Increase heat to high and once boiling reduce to medium low. Simmer uncovered for 30 minutes.

Add zucchini and parsley to soup and simmer covered 30 minutes more. (I like to cook the tortellini separately. If you let the pasta sit in the soup all night it will absorb all of that lovely broth and you will be left with pasta and veggies.)

Taste test for salt. Add as necessary.

Sprinkle with freshly grated Parmesan.