Hearty Pasta Tomato Soup (aka Tortellini Soup)

Note:  for food group this week, I gave you the recipe partially prepared.  To simplify things, here's directions:  Pour the sausage/onion/carrot/green pepper mixture into a large saucepan.  Add broth, water, undrained tomatoes, and tomato sauce (if I gave you a 15-oz. can of tomato sauce, use only half).  Bring to a boil and cook 15- 20 minutes.  Add contents of baggie (zucchini, mushrooms, seasonings) and cook another 3-4 minutes.  Add tortellini and cook 2-3 minutes or until tender.  Serve with Parmesan cheese.  I modified the recipe slightly, to increase the servings a little bit.

Here's the full recipe:

1/2 lb. bulk Italian sausage
1/2 large onion, chopped
3 cups beef broth
2 cups water
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cups sliced zucchini
1/2 cup sliced carrots
1/2 cup sliced mushrooms
1/2 medium green pepper, chopped
1/8 cup minced fresh parsley
1 tsp. sugar
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 garlic clove, minced
1 cup frozen cheese tortellini
grated parmesan cheese

Cook sausage and onions over medium heat in a large saucepan or soup kettle until done; drain.  Add broth, undrained tomatoes, tomato sauce, carrots, green pepper and garlic.  Bring to a simmer; cook 15-20 minutes.  Add zucchini, mushrooms, parsley, sugar, oregano, and basil.  Cook another 3-4 minutes.  Add tortellini and cook 2-3 minutes more, until tortellini and vegetables are tender.  Serve with Parmesan cheese.  Makes 6-7 servings.