Tortellini Soup


1 lb. bulk Italian sausage
1 med. Onion, chopped (about ½ C)
3 C water
½ t basil leaves
½ t oregano
2 carrots sliced
1 med zucchini or yellow squash halved and sliced
2 cans (10 ¾ oz. each) tomato soup
8 oz. uncooked dried or frozen cheese or meat filled tortellini (approx 2 C)
Grated parmesan cheese

Cook and stir sausage and onion in 4 qt. dutch oven until sausage is light brown and drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer until vegetables and tortellini are tender (about 20 min.). Serve with cheese.


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