Tortellini Minestrone Soup

Ingredients

• 16 ounce canned tomatoes whole peeled cut into pieces canned
• 2 cups carrots thinly sliced
• 1 cup celery thinly sliced
• 0.8 cup cooking wine dry red
• 2 cloves garlic minced
• 1.5 pounds sausage italian
• 1 cup catsup 
• 6 cups chicken broth low-sodium
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated to taste
• 9 ounce cheese tortellini refrigerated
• 2 cups zucchini thinly sliced

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
3. Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes.
4. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.