Tortellini and Sausage Soup

from Betty Crocker's Shortcut Cooking for the Smart Cook (copyright 1988)


1 lb bulk Italian sausage
1 medium onion, coarsely chopped
3 cups water
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 carrots, sliced
1 medium zucchini and/or yellow summer squash, halved and sliced
2 cans (10 3/4 ounces each) condensed tomato soup
8 ounces uncooked dried or frozen cheese- or meat-filled tortellini (2 cups)
Grated Parmesan cheese


Cook and stir sausage and onion in 4-quart dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese.

Heat to boiling; reduce heat. Cover and simmer until vegetables and tortellini are tender. about 20 minutes. Serve with cheese.


Variation: use 1 can (15 ounces) garbanzo beans, drained, instead of tortellini.