Italian Sausage Tortellini Soup

3/4 lb. mild Italian sausage

2 1/2 c. beef broth (I use reduced-sodium)

4 c. tomato juice

1-2 tbs. dried oregano, or to taste (I prefer a little extra)

15 oz. can tomato sauce 

8 oz. drained diced tomatoes (=1/2 can), or fresh diced tomatoes 

1/2 yellow onion, finely chopped

2 garlic cloves, minced

1/2 tbs. fresh basil, chopped

1 1/2 c. sliced zucchini and yellow squash (quartered, then thinly sliced)

10 oz. fresh cheese tortellini pasta 

1 tbs. fresh or dried parsley

ground black pepper, to taste

salt, to taste

Brown sausage over medium heat, breaking up into small pieces. Set aside in another bowl. Saute the chopped onion in the sausage drippings until tender. Add garlic and cook for a few minutes longer. Stir in beef broth, tomatoes, basil, oregano, parsley, tomato sauce, tomato juice, pepper, salt, zucchini, and sausage. Bring to a boil. Reduce heat and simmer covered for 20-30 minutes. Add tortellini during the last 10 minutes. Sprinkle with parmesan cheese before serving. I usually serve this with sweet corn bread.