Italian Sausage and Tortellini Soup

I am not going to lie any longer. I am addicted to soup. Every year as winter sets in, I get out the stockpot and begin the Soupstravaganza for the season. Or something like that. But seriously, there is nothing like a giant pot of soup on the stove and rolls warming in the oven. We had a friend over for dinner and this recipe served the three of us very hearty portions, with another left for my lunch tomorrow.

I used full fat sausage and didn't mind the fat in it; however, you can use a leaner sausage if you prefer - just add a little olive oil while browning the sausage so it doesn't stick to the pot.

This recipe was adapted from the one found here.

Ingredients

• 1 lb Italian sausage, casings removed (I used hot sausage)
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups beef stock
• 2 carrots, thinly chopped
• 1 zucchini, diced
• 1 pinch dried basil (about 1/2 tsp)
  
• salt and pepper
• 3 cups water
  
• 10-12 oz. bag of dried tortellini (I used 12 oz. Barilla spinach and cheese tortellini)
• parmesan cheese (optional)
  

Directions

1. In a large stockpot, cook the sausage for about 5 minutes over medium heat, mashing it up with a spatula into small pieces.
2. Add the garlic and onion and cook for another 3-5 minutes.
3. Add the beef stock, carrots, zucchini, basil, salt and pepper. Reduce heat to low and simmer, covered, for 30 minutes.
4. Add the tortellini and water and cook until tortellini is cooked but not overdone.
5. Remove from heat, ladle into individual bowls and top with parmesan cheese, if desired.