This is the soup we made for the Stake RS Conference last week.
Sausage Tortellini Soup
1 lb. Italian sausage (turkey sausage works fine)
1 medium onion, chopped
2 cloves minced garlic
6 C beef stock (boxed or Better than Bouillon)
1 can crushed tomatoes (28 oz)
1 can tomato sauce (8 oz)
1/3 C diced carrot
1 medium zucchini, thinly sliced
1 T dried oregano
1 T dried basil
1 pkg (10 oz.) cheese tortellini
s & p
Grated Parmesan cheese
Remove casings from sausage and brown until thoroughly cooked. Drain fat (I actually rinse with hot water); then add onion and garlic and cook until soft. Add stock, tomatoes, tomato sauce, spices, and carrots and simmer about 45 minutes, until carrots are tender. Then add zucchini, cook about 20 minutes; finally add pasta and cook 15 minutes. Season with s & p; serve with parmesan cheese.