Ingredients

• 1.5 pounds Italian sausage
• 1 cup chopped onion
• 2 cloves garlic , minced
• 6 cups low-sodium chicken broth
• 1 , 16 ounce
• 2 cups thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup ketchup
• 0.75 cups dry red wine
• 1 , 9 ounce
• 2 cups thinly sliced zucchini
• 0.25 cups grated Parmesan cheese , or to taste

Instructions

1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Nutrition per serving