Charlotte's Tortellini Soup

Ingredients

• 6 cups beef broth 
• 16 ounce canned tomatoes whole with liquid peeled canned
• 2 cups carrots sliced
• 1 cup celery sliced
• 2 cloves garlic minced
• 1 teaspoon penzey's southwest seasoning italian
• 1 cup catsup 
• 1 cup onion chopped
• 2 tablespoons parmesan cheese grated
• 0.3 cup parsley chopped
• 1 pound tortellini pasta fresh
• 1  bell pepper diced red
• 0.5 cup red wine 
• 6 servings salt and pepper to taste
• 1 pound sausage 
• 1 cup zucchini sliced

Equipment

• pot

Directions

1. Brown sausage in pot; drain off fat.
2. Add onions and saute until tender.
3. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic. Bring to a boil and simmer for 30 minutes. Skim away the fat from the soup.
4. Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini are tender. Season with salt and pepper.
5. Sprinkle with cheese right before serving.