Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve. Serves 6. Bon Appetit October 1993
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|Serving Size: 1 Serving (6867g)|
|Recipe Makes: 1|
|Calories from Fat: 1330 (51%)|
|Amt Per Serving||% DV|
|Total Fat 147.7g||197 %|
|Saturated Fat 52.8g||264 %|
|Monounsaturated Fat 66.6g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 340.5mg||105 %|
|Sodium 14070.6mg||485 %|
|Potassium 13544.3mg||356 %|
|Total Carbohydrate 136.3g||40 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 114g|
|Protein 173.6g||248 %|
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Calories per serving: 2599
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