Italian Stew

This is one of my man's favorite recipes!

¾ pound Italian sausage
1 small onion, chopped
1 garlic clove, minced
3-4 c. low-sodium beef broth
1 can (14 oz.) stewed tomatoes, cut up
1 can (8 oz.) tomato sauce
2 carrots, peeled and thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
9 oz. frozen cheese tortellini
1 small zucchini, sliced
2 T. fresh parsley, or 1 T. dried
Grated Parmesan or Asiago cheese for topping each bowl

In a large soup kettle, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic. Cook and stir for 1 minute.

Stir in broth, tomatoes, tomato sauce, carrots, basil and oregano. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Cover and cook about 10 more minutes or until veggies are almost done.

Stir in frozen tortellini and zucchini. Cover and simmer for 20 minutes or until tortellini is tender. Stir in parsley.

Top each bowl with cheese.