Tortellini Soup

1 lb. Italian sausage
1 cup chopped onion
2 cloves garlic, minced
6 cups beef broth (make with bullion)
28 oz. can crushed tomatoes
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced zucchini
1 medium green bell pepper, chopped
1 tsp. basil
1/2 tsp. oregano
2 tbsp. parsley
8 oz. pkg. cheese filled tortellini

Make your beef broth with the bullion in a 5 quart pot. Brown sausage in a seprate pan, drain, and add it to the broth. Saute onion and garlic in 1 tablespoon of the drippings. Add to pot along with crushed tomatoes and seasonings. Bring to boil then let it simmer for 30 minutes. Add tortellini, green pepper, zucchini and carrots. Bring back to a boil just long enough to cook the tortellini (refer to package for time).