Soup With Tortellini

1 pound Italian sausage
2 garlic cloves, minced
1/2 cup water
One 16-ounce can tomatoes, diced
1/2 teaspoon basil leaves
One 8-ounce can tomato sauce
2 cups frozen meat or cheese filled tortellini or very small ravioli
3 tablespoons fresh parsley, chopped
1 cup onions, coarsely chopped
5 cups beef broth
1/2 cup red wine or vinegar
1 cup carrots, thinly sliced
1/2 teaspoon oregano leaves
1-1/2 cups zucchini, sliced
1 medium green pepper in 1/2 inch pieces
Grated Parmesan cheese

If sausage is in casing, remove casing. In 5 quart Dutch oven, brown sausage. Remove sausage from pan. saute onions and garlic in reserved drippings until onions are tender. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil. Reduce heat. Simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered 35 to 40 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving.

Serves 8.

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Cajun Country -- New Iberia, Louisiana