Ingredients
| 1 | pound Italian sausage |
| 1 | cup onion, chopped |
| 1 | cup celery, chopped |
| 1 | cup green pepper, chopped |
| 1 | cup carrots, chopped |
| 30 | ounces canned tomatoes, chopped |
| 1 | quart V-8 juice |
| 1 | quart beef or chicken broth |
| 1 | tablespoon Worcestershire sauce |
| 1 | tablespoon garlic, minced |
| 1 | tablespoon Italian seasoning |
| 1 | tablespoon brown sugar |
| 1 | teaspoon dried basil, chopped |
| 1 | teaspoon white pepper |
| 1 | bay leaf |
| 1 | package frozen three-cheese tortellini, cook per instructions and drain |
| Parmesan cheese, shredded or grated |
Instructions
In 5- to 6-quart Dutch oven, cook sausage and drain. Add veggies, liquids and seasonings. Soft boil until veggies are tender, about 30 minutes. Add tortellini and stir gently. Cook an additional 5 minutes. Discard bay leaf and
serve with Parmesan cheese. Servings: 10-12
