1 pound Italian sausage (sweet or mild), casings removed
2 cloves garlic, minced
4 c beef stock (or low-sodium broth)
1/2 cup red wine
2 ~14 oz cans Italian style diced tomatoes
1 c carrots, sliced
1/2 t dried oregano
1 T tomato paste
1 1/2 c zucchini, sliced
3 T fresh parsley, chopped
8 oz cheese tortellini, prepared
fresh grated Parmesan and red pepper flakes for garnish
Brown sausage in large dutch oven over medium high heat. Remove sausage and drain on paper towel. Saute garlic 2 minutes in sausage drippings in dutch oven. Stir in beef stock, wine, canned tomatoes, carrots, oregano, tomato paste and sausage. Bring to boil, reduce heat and simmer uncovered 30 minutes.
Stir in zucchini and parsley. Simmer covered 30 minutes. Divide prepared tortellini in individual bowls and ladle soup on top. Sprinkle with Parmesan cheese and red pepper flakes if desired. Serves 4.
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