Southern Living DECEMBER 2009
1. Sauté sausage, onion, and garlic in a Dutch oven over medium heat 8 minutes or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 minutes or until carrots are crisp-tender.
2. Cook tortellini according to package directions; drain. Stir into soup just before serving. Serve with Parmesan cheese.
*1 lb. turkey Italian sausage may be substituted.
Make this soup ahead of time and freeze it until you're ready for it. Prepare this soup through Step 1 to freeze. Don't cook and add the tortellini until you've reheated the soup.
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