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Baked Tortellini Soup
by Melissa Spille
serves: 6
  Italian Sausage and Tortellini Soup
Ingredients:
  1.50 lbs   Italian sausage links
  1 cup   onion, chopped
  1 Tsp   garlic, chopped
  1/4 Tsp   pepper
  2 Tbsp   olive oil
  15 oz   kidney beans, drained
  2 cup   zucchini, diced
  4 cup   beef broth
  2 cup   water
  1.50 cup   carrots, julienne
  16 oz   tomatoes, with juice
  6 oz   olives, pitted
  16 oz   tortellini
Directions:
  Preheat oven to 400. In roasting pan, combine sausage, onion, garlic, and pepper. Add olive oil and toss to coat. Roast, uncovered, stirring occasionally 20-30 minutes, until sausage is brown. Remove from oven, reduce temperature to 325. Drain grease from sausage and cut into 1/4 inch slices. Return to roasting pan. Add beef broth, water, Italian seasonings, and carrots. Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven. Stir in tomatoes with juice, beans, olives, and zucchini. Bake at 15-20 minutes. Add tortellini and bake 5 minutes longer.