Tortellini Soup

Makes 8 servings.

Cook the sausage; drain off fat. Cook the onion until soft. Use the same pan.

In a slow cooker or large heavy pot, combine sausage, onion, garlic, broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini, parsley and green pepper, and slow cook 6-8 hours on low, until carrots are soft.

Add the bag of frozen tortellini. When they are cooked -- about 50 minutes, or when they're plump but still hold their curl -- the soup is ready. Sprinkle pecorino Romano cheese on top, and serve with a hard-crusted bread.

This can be made ahead and frozen with the tortellini or separately and the tortellini added later. -- Marilyn Stroh