I am hoping I haven't posted this one twice now. (I tried a couple times yesterday)Anyway, this is great with some crusty bread and a green salad. I use less oregano and basil than called for because I think it's too strong with the full amounts.
(6 generous servings
1# sweet italian sausage, casings removed 1 cup chopped onions 2 large garlic cloves 5 cups beef stock 2 cups chopped tomatoes 8 oz tomato sauce 1 med zucchini, sliced 1 lg carrot, thinly sliced 1 green pepper, diced 1/2 cup dry red wine 2 Tbsp each basil and oregano (I use less)
8-10 oz fresh cheese filled tortellini Freshly grated parmesan cheese
Saute sausage in heavy dutch oven over med. high heat, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer to large bowl. Pour off all but one Tbsp drippings from pan. Add onion and garlic and saute until;l translucent, about 5 minutes. Return sausage to pan. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer untill veggies are tender, about 40 minutes. (can be prepared up to two days ahead to this point. Cover and refrigerate. Bring to simmer before continuing)
Add tortellini and cook untill tender, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and top with parmesan cheese.
