Italian Sausage & Tortellini Soup

• This recipe makes TWO MEALS that each serve 8. 
• 
  
• 2 lb Italian sausage, casings removed
• 1/2 onion, chopped
• 4 teaspoons minced garlic
• 12 cups water
• 12 beef bullion cubes
• 1 cup red wine
• 2 (14.5oz) cans of Italian seasoned diced tomatoes
• 5 medium carrots (sliced)
• 1/2 green bell pepper, chopped
• 1 T packed fresh basil leaves
• 1 teaspoon dried oregano
• 3 teaspoons dried parsley (or 3 T fresh)
• 1 (15 ounce) can tomato sauce
• 2 medium zucchinis, cubed
• 2 lb frozen cheese tortellini pasta
• Parmesan cheese to taste
• 
  
• Cooking Directions:
• * Brown sausage in large pot with onion and garlic, drain. 
• * In another large pot, warm 12 cups water and dissolve bullion cubes. 
• * Add wine, tomatoes, carrots, zucchini, basil, oregano, tomato sauce, and sausage/garlic/onions. 
• * Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

* Skim any fat from soup - it'll bubble up and be orange.

* Do nothing with tortellini.

Freezing Directions:

* Let cool and freeze in (2) one gallon freezer bags. 

* Freeze tortellini in separate bag

Reheating Directions:

* Thaw soup overnight in fridge. 

* Bring to boil on the stove, add tortellini.

* Boil 3-10 minutes, until tortellini are at desired doneness (I like personally think 4 minutes is perfect)

* Serves 16