1 medium onion
1 lbs of Italian sausage
1 28 oz can of diced tomato with juices
4 cups of beef broth
1/2 tsp oregano
1/2 tsp basil
12 oz bag of Barrilla dried tortellini
1 zucchini cut into quarters and sliced
Parmesan for serving
In a large saucepan, over medium heat, saute onion and sausage until the sausage is cooked through. Drain the fat.
Return the onion and meat back to the pot. Add in the beef broth, tomatoes without draining, and seasonings. Turn the heat to medium high.
Once boiling, add tortellini and zucchini.
Cook for 10 minutes stirring occasionally until tortellini is cooked through.
Serve topped with grated parmesan if desired.
Tips and Tricks!
While cooking the sausage make sure you cut up the zucchini so it's ready to add in once the base starts to boil.
The broth of this soup absorbs quite a bit. In my house we love that. This pretty much only affects the leftovers, but if you don't like this you can add more beef broth to keep a little more soup fpr the next days.
Side note: this is almost better as leftovers than it is originally. The broth soaks into the noodles and just adds the little extra flavor without being quite so messy.
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