Mom’s Italian Tortellini Soup

Ingredients

• 3/4 pound Italian sausage links, casings removed
• 3 cups thinly sliced mushrooms
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 1/4 cups water
• 1 (28 ounce) can chopped tomatoes with juice
• 1 1/2 cups hearty red wine
• 5 cubes beef bouillon
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package spinach and cheese tortellini (such as Ronzoni Ricotta and Spinach)
• 2 cups chopped zucchini

Directions

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.