Italian Sausage Soup

This is a recipe given to me by a good friend, Vickie White. I have made it many times for my family and for church functions and it seems to be very popular. I think it's a good idea for my children to have the recipes I made for them, as they get older!

1 - 1.24-pound package Italian sausage,( I used mild) no casings
2 carrots, diced
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 - 32-ounce boxes low-sodium chicken broth
1 - 15-ounce can tomato sauce
2 medium zucchini, cut in half lengthwise and thinly sliced
1 teaspoon dried crushed rosemary,
1 - 20-ounce package refrigerated three-cheese tortellini
Garnish: chopped fresh parsley optional

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!!!!! (I drain it and then put a paper towel in there to soak up the rest then throw it away.)

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. Makes 10 to 12 servings.

I hope my children remember the dinner times we spent together as a family and the love and care I put into making them the things they loved to eat!