1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving one tablespoon of the
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes, Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Be sure to break up the sausage while you are browning it so there are small pieces of sausage in the soup instead of large chunks.
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 194 (46%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 61.1mg||19 %|
|Sodium 5012.7mg||173 %|
|Potassium 1087.3mg||29 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 29.5g|
|Protein 21.8g||31 %|
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Calories per serving: 418
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