Tortellini Soup

1 pound sausage (regular)

1 pound sausage (hot)

1 cup chopped onions

2 cloves garlic

3 – 4 cans beef broth

2 - 3 cans chicken broth

1 can stewed tomatoes

1 can (16 oz) tomato paste

1 cup sliced carrots

1 chopped red bell pepper

1 or 2 slender zucchini, sliced

1 or 2 slender yellow squash, sliced

1 cup sliced fresh mushrooms

1 tsp basil

1 tsp oregano

2 Tbls. Parsley

1 bag of frozen 3-cheese tortellini

Brown the sausage in a frying pan, leaving it in coin-sized chunks.  Drain the grease and soak up as much grease as you can with a paper towel.  In a large stock pot add broth, tomatoes, tomato paste, carrots, red pepper, onion, garlic, and spices.  Bring to boil – then add the mushrooms.  Simmer until the carrots are tender.  Add the all the squash and the tortellini and simmer another 2 – 3 minutes or until all veggies are tender and pasta is done.  This makes a big pot of soup.  Serve with a spoonful of grated Parmesan cheese.

Note:  I hate chopping onions and garlic.  I use dried onions and chopped garlic from a jar.  This recipe is very flexible.  Add more or less according to your own taste.  Sometimes you may need to throw in more broth if it gets too crowded.  Enjoy!