Sausage Tortellini Soup

Sausage Tortellini Soup (Katie Christensen)
1 lb Italian sausage, browned and drained
1 c. coarsely chopped onion
2 garlic cloves, minced
6 c. beef broth
1/2 c. water
1 lg. can crushed tomatoes
1 med green pepper chopped
1 c. thinly sliced carrots or baby carrots sliced lengthwise
1/2 t. basil
1/2 t. oregano
1 (8 oz) can tomato sauce
1 1/2 c. sliced zucchini
1 (10 oz) pkg. cheese tortellini
Brown sausage and drain. Sauté onions and garlic in sausage pan. Add all ingredients except zucchini and tortellini. Simmer until carrots have cooked some. Add zucchini and continue to simmer just until barely tender. In a separate pot, prepare tortellini as directed on package, but undercook a little. Drain and add to soup. Thin soup with more beef broth if you would like. Makes 6-8 quarts: ten to twelve big servings. Sprinkle parmesan cheese on top. This tastes even better the next day!