Sausage-Tortellini Soup

Ingredients

• 4  beef bouillon cubes 
• 8 oz tomato sauce canned
• 3  carrots sliced
• 20 oz cheese-filled tortellini refrigerated
• 1 cup cooking wine dry red
• 8 oz mushrooms fresh sliced
• 3  garlic cloves minced
• 16 oz cut green beans frozen
• 1.5 pounds sausage italian hot
• 2 teaspoons penzey's southwest seasoning dried italian
• 1 medium onion diced
• 38 servings parmesan cheese freshly grated
• 30 oz stewed tomatoes italian-style canned
• 3 medium zucchini sliced quartered

Equipment

• dutch oven

Directions

1. Saut sausage, onion, and garlic in a Dutch oven over medium heat 8 minutes or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 minutes or until carrots are crisp-tender.
2. Cook tortellini according to package directions; drain. Stir into soup just before serving.
3. Serve with Parmesan cheese.
4. *1 lb. turkey Italian sausage may be substituted.