Tortellini Soup

That Paula Dean sure knows how to make a soup! I found this recipe in some magazine a few years ago and it's one of our favorites.

Tortellini Soup
1 lb. Italian sausage
2 carrots, peeled and sliced
1 onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 (48 oz.) boxes of chicken broth
1 (15 oz.) can tomato sauce
2 medium zucchini, cut in half lengthwise and sliced
5-6 sprigs fresh rosemary, finely chopped or 1 teaspoon dried, crushed rosemary
1 (20 oz.) package refrigerated or frozen 3-cheese tortellini

In a large Dutch oven, combine sausage, carrots, onion, and bell pepper; cook over medium heat until sausage is brown and crumbles.  Drain well.  Add garlic and cook 1 minute. Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes.  Add zucchini and rosemary; simmer 20 minutes.  Taste to adjust seasoning. Add tortellini and cook according to package directions or until tender.  Serve immediately.

**You can freeze this soup as well.  To freeze half, ladle out 1/2 of the soup before you add the tortellini, making sure to have a good ratio of broth and "goodies".  Let cool and then store in a ziplock bag to freeze.  To reheat: bring soup to a boil and continue as directed.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ****
Overall Family Rating: 19/20