Soupalicious

You know about my love for things I can freeze. This soup is one of them. (And it is quick to make!) I often make a pot of this before the Christmas holidays are in full swing and put it in the freezer for a quick meal when my family comes into town or just to have as an easy dinner after a busy day. And since there are veggies in the soup, I don't feel like I need to serve a salad or anything on the side.

I also love this recipe because if you are cooking for picky children, you can give them the option to just have a bowl of tortellini instead of the soup!

Italian Tortellini Soup
makes 4 quarts

1 1/2 lb sweet Italian sausage (with casings removed)
1 medium onion, finely chopped
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes, Italian style
1 (8 oz) can tomato sauce
4 beef bouillon cubes
3 medium carrots, sliced
2 medium zucchini, sliced and quartered
1 cup dry red wine
1 t. dried oregano
1 t. dried basil
20 oz refrigerated or frozen cheese tortellini
freshly grated Parmesan cheese for topping

Saute sausage, onion and garlic in Dutch oven over medium heat for 8-10 minutes or until sausage is crumbled and no longer pink. Stir in next 8 ingredients and 10 cups of water. Bring to a boil. Cover and reduce heat to low, and simmer for 20 minutes. Cook tortellini in separate pan according to package directions, drain, and add to soup just before serving. Top with Parmesan cheese after serving.

** To freeze this soup, do not cook or add the tortellini until after  you have  reheated the soup

Enjoy!