| | Directions |
- In a large soup pot, add the sausage that has been taken out of the casing and broken into 1-inch pieces; then brown the sausage until cooked thoroughly.
- Add onions, green peppers, celery, and garlic, and cook until tender.
- Add tomatoes and chicken broth to sausage and vegetables.
- Taste soup and decide if salt and pepper are needed.
- Bring soup to a rolling boil, add zucchini and parsley, and cook until vegetables are tender.
- Add dried tortellini and cook until tender.
- Serve in soup bowls and sprinkle with grated parmesan romano cheese to taste.
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| Ingredients | | - |  | 1 pound Premio Italian sausage, removed from casing |
| - | | 3 medium zucchini slices |
| - | | 1 medium onion - diced |
| - | | 1 medium green pepper - diced |
| - | | 4 cloves garlic - minced |
| - | | 1 can chopped tomatoes (16 oz. can) |
| - | | 1/2 cup celery - sliced |
| - | | 1 quart homemade chicken soup stock or 5 small cans of broth and 1 1/2 cans of water |
| - | | 5 tablespoons dried parsley |
| - | | salt and pepper to taste |
| - | | tortellini pasta |
| - | | grated parmesan romano cheese to taste |
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