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Ingredients

¾ pound Italian sausage links, casings removed 3 cups thinly sliced mushrooms 1 cup chopped onion 2 cloves garlic, minced 5 ¼ cups water 1 (28 ounce) can chopped tomatoes with juice 1 ½ cups hearty red wine 5 cubes beef bouillon 1 teaspoon dried basil ¼ teaspoon ground black pepper 1 (8 ounce) package spinach and cheese tortellini (such as Ronzoni® Ricotta and Spinach) 2 cups chopped zucchini

Nutrition Info

356.5 calories carbohydrate: 31.9 g cholesterol: 38.5 mg fat: 14.4 g fiber: 3.8 g protein: 16.5 g saturatedFat: 5.5 g servingSize: - sodium: 1532.3 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes, drain. Add mushrooms, onion, and garlic, cook and stir until mushrooms and onion are tender, about 5 minutes.
Mix tomatoes with juice, red wine, beef bouillon, basil, and pepper into sausage mixture, bring to a boil. Reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. Bring liquid to a boil and add tortellini, cook until pasta is heated through, about 12 minutes.
Stir zucchini into soup and simmer until tender, about 5 minutes. Remove soup from heat and let stand 5 minutes before serving.

6 servings

Mom's recipe - it was perfect! Serve with a crusty bread.