Sausage & Tortellini Soup Recipe

Chicken Lips and  Lizard Hips

When we have family events, my aunt will often make this Sausage and Tortellini Soup. It fills you up, warms your bones, and can feed a crowd. I emailed to ask for the recipe I received this response.

"Oh, when I was a little kid I never liked to eat, Mama'd put things on my plate, I'd dump them on her feet, But then one day she made this soup, I ate it all in bed, I asked her what she put in it, and this is want she said.
Chicken lips and lizard hips and alligator eyes, Monkey legs and buzzard eggs and salamander thighs,
Rabbit ears and camel rears and tasty toe-nail pies, Stir them all together, it's Mama's Soup Surprise."

My family is so clever. 

Sausage & Tortellini Soup
Adapted from my Aunt April, originally from a unknown cookbook
1 pound Italian Sausage (hot or mild)
2 cloves of garlic, minced

1 cup onion, chopped
1/2 cup celery 
6 cups (3 cans) beef broth
2 cups (1 can) water
1/2 cup dry red wine or cooking wine
1 can diced tomatoes, drained
1 cup tomato sauce
1 cup carrots, sliced
1 teaspoon dried Italian seasoning
3 basil leaves, chopped (optional if have)
8 oz cheese tortellini (my aunt uses fresh, I use frozen-cheaper)
1 1/2 cups small zucchini, sliced
1 medium green bell pepper, chopped
Parmesan cheese for serving bowls

Brown the sausage in a large stockpot. Remove and drain the grease except for 1 Tablespoon of drippings. Saute onions, garlic and celery in drippings until tender.
Add beef broth, water, wine, tomatoes, tomato sauce, carrots, basil, Italian seasoning, and sausage into pot. Bring to a boil. Reduce heat and allow to simmer uncovered for 30 minutes.
Skim fat off the top of soup. Can't get it all, but getting the bigger bubbles is good.
Stir in zucchini, tortellini, and bell pepper. Simmer uncovered 30-40 minutes until tortellini and zucchini are tender.