Tortellini Soup- Noel Pedersen

1 lb. mild Italian sausage
1 (28 oz) can crushed tomatoes
1 onion, chopped
1 tsp. basil
2 cloves garlic, minced
1 tsp. oregano
1 cup water
1 cup sliced zucchini (optional but yummy!)
2 (13 ¾ oz) cans beef broth
4 tbsp. parsley, chopped
½ cup white wine or apple juice
1 green pepper, chopped
3 carrots, sliced
8 oz. cheese tortellini (refrigerated or frozen)

Fresh grated parmesan

Brown sausage in a large soup pan. Drain grease & add chopped onion & garlic, cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley, & green pepper. Simmer for 30 minutes. Add tortellini 5 to 10 minutes before serving & cook until tender, but not soggy. Garnish each serving with parmesan cheese.