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TORTELLINI SOUP

1 lb mild Italian sausage
2 cloves garlic, crushed
7 cups beef stock (or water)
5 beef bouillon cubes (ONLY if you use water)
1/4 cup fresh parsley, chopped
1 onion, cut in eighths
2 zucchini, sliced
2 carrots, sliced
8 oz. can tomato sauce
1 lb. can whole, peeled tomatoes, crushed
8 oz. can sliced mushrooms
1 pkg fresh cheese tortellini
grated parmesan or romano cheese

Brown sausage in skillet, add garlic when grease has begun to bleed
into the skillet so it doesn't brown. Drain sausage and add to
beef stock (or water with bouillon cubes dissolved in it). Add
parsely, onion, carrots, tomato sauce, and tomatoes (squeeze them
gently with your hand as you drop them into pot). Cook for about
1/2 hour. Add zucchini and mushrooms and cook until zucchini is
tender. Add tortellini and cook until done, about 2 or 3 minutes.
Spoon into bowls and garnish with grated cheese. Serve with garlic
bread.

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