Italian Sausage Soup with Tortellini

Two reasons for this post..

The first is, I made this soup again this past week and Oh. My. Dear. Jebus. is it good - if you haven't tried this yet and like soup.. please make yourselves a batch ASAP. =)

Secondly, I noticed that Alanna of A Veggie Venture is hosting an all month blow out celebrating Soup! Glorious Soup! and I thought what better a submission than this tasty and filling soup that I simply am in love with.

For those of you who are wondering when I made this soup the last time, it was almost a year ago - right after I started this lil blog. I thought I was going to be making a whole different soup, but realized after I read the recipe again that it wasn't what I thought it would be. But I ventured on and am I happy I did! If, by chance, you did see this recipe here way back then, take note that I have since changed the recipe to reflect the way I make it, instead of giving you the original with my additions or substitutions noted.

What are you waiting for??? Go make this soup! :D

Italian Sausage Soup with Tortellini

1 lb. sweet Italian sausage, casings removed (I just used bulk sausage)
2 TBS. Extra virgin olive oil
1 c. chopped onion
4 cloves garlic, minced
6+ c. beef stock
1/2 c. water
1/2 c. red wine
2 regular size cans of fire roasted diced tomatoes with the juice
1 c. thinly sliced carrots
1 c. diced yellow bell pepper
1 (1 lb.) bag of baby spinach
1 TBS. packed fresh basil leaves, chiffonade
1 tsp. dried oregano
1 (8 oz.) can tomato sauce
1 1/2 c. sliced zucchini or 1 1/2 c. celery - leaves and all
Salt & Pepper to taste
1 lb. fresh tortellini pasta
3 TBS. chopped, fresh parsley *I bought it but didn't use it.. went with more basil*
1/8 c. soy sauce (Optional - *See Note)
Parmigiano Reggiano, shaved

In a 5 qt. Dutch oven, brown sausage. Remove sausage & drain, reserving 1 TBS. of drippings.

Saute onions & garlic in drippings and 2 TBS. of EVOO. Stir in beef broth, water, wine, tomatoes, all the veggies, basil, oregano, tomato sauce & sausage. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini, tortellini and parsley. If the tortellini are fresh, add them in the last 10 min. of simmering. Simmer uncovered for 30 minutes. *This would be the hour mark and I still felt it needed more saltiness and flavor - so I added 1/8 c. soy sauce*

Sprinkle with shavings of Parmigiano Reggiano cheese on top of each serving.