Italian Sausage and Tortellini Soup

by KATHLEEN JEFFRIES

I was born and raised in the cold state of Maine, one of 12 children and the granddaughter of a chef. I’ve always loved cooking for other people and worked in the restaurant business for decades. My husband was in the military, and our world travels sparked my interest in foods from other cultures. This delicious soup was a signature item at my daughter’s restaurant in Naples, Florida. I’ve probably made it once a week for over eight years. I thank the Lord for giving me 82 years of life experiences and allowing me to share this six-serving recipe with you:

Ingredients

· 1 pound of sweet Italian sausage

1 medium sweet onion

2 large cloves of garlic

2 cans (14.5 ounces) of diced tomatoes

· 1 can (8 ounces) of tomato sauce

· 3 tablespoons of Italian seasoning

3 tablespoons of sugar

2 tablespoons of beef base to 1½ quarts of water

3–4 small zucchini, sliced thin

· Pepper, as needed

· 16 ounces of cheese tortellini

Scan for directions on how to prepare.