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Tortellini Soup

  • 1 lb. Italian sausage, cooked and drained
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 6 c. beef broth
  • 1-large can chopped tomatoes (approx. 26 oz.)
  • 1 8 oz. can tomato sauce
  • 1 c. chopped carrots
  • 1 zucchini, slices and halved
  • 1 Tsp. basil
  • 1 Tsp. oregano
  • Cheese tortellini (12-16 oz.)

Cook sausage and drain, set aside. Sauté onion, garlic, carrots and zucchini in a little broth or olive oil on low in large sauce pan.

Add chopped tomatoes to mixture and cook another 10-15 minutes or until carrots are cooked. Transfer to large stockpot and add mixture to broth and tomato sauce.

Cook on low for about 30-40 minutes. Add tortellini last 5 minutes. Serve with crusty bread. (Serves 6)

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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