Tortellini Soup

1 pound Italian sausage

1 cup chopped onion

2 large garlic cloves, sliced

4 cups (32 oz) beef stock or broth

1-28 oz can diced tomatoes (about 3/4 pound)

1-15-ounce can tomato sauce

1 large zucchini, sliced

1 large carrot, thinly sliced

1 medium-sized green bell pepper, diced

½  cup dry red wine

¼ cup balsamic vinegar

2 tablespoons dried basil

2 tablespoons dried oregano

1 tsp salt

½ tsp black pepper

8 to 10 ounces purchased fresh cheese tortellini

Freshly grated Parmesan cheese and/or pesto sauce

Sauté Italian sausage in a large soup pot over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from pot. Add onion and garlic and sauté until translucent, about 5 minutes. Return sausage to pot along with zucchini, carrot, bell pepper, wine, basil and oregano. Stir for 2 to 3 mintues. Add wine and vinegar, stirring and scraping up browned bits from the bottom of the pot. Finally add tomatoes, tomato sauce, broth and salt and pepper.  Bring to a low boil and then turn heat to low and let simmer until vegetables are tender, about 40 minutes. * Finally, add tortellini to simmering soup and cook until tender, about 8 minutes. Season soup to taste with additional salt and pepper. Ladle soup into bowls and top with pesto and cheese if desired.

* Can be prepared up to 2 days ahead. Cover and refrigerate. Bring to simmer before adding tortellini

Adapted from a recipe from epicurious.com