Italian Sausage Soup

By june

Ingredients

• 1 (1 lb 2 oz) package hot Italian sausage, casings removed
• 2 carrots, diced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 (32 oz) boxes low-sodium chicken broth
• 1 (15 oz) can tomato sauce
• 2 medium zucchini, cut in half lengthwise and thinly sliced
• 1 tsp dried crushed rosemary
• 1 (20 oz) package refrigerated 3-cheese tortellini
• Garnish: chopped fresh parsley

Details

Servings 10

Preparation

Step 1

In a large Dutch oven, combine sausage, carrots, onion, bell pepper, and garlic; cook over medium heat until sausage is browned and crumbles. Drain well.
Stir in chicken broth and tomato sauce; bring to a boil, reduce heat and simmer 5 minutes. Add zucchini and rosemary; simmer 20 minutes. Add tortellini; simmer 5 minutes or until tender. Serve immediately. Garnish with chopped fresh parsley, if desired.