| 1 lb Italian Sausage | 1 Cup Onion |
| 1 tsp Garlic, Minced | 1 Carton (48 oz.) Beef Broth |
| 1/2 Cup Water | 1/2 Cup Apple Juice |
| 1 Can (14.5 oz.) Diced Tomatoes | 1 Cup Carrots, Chopped |
| 1/2 tsp Dried Basil Leaves | 1/2 tsp Dried Oregano Leaves |
| 1 Can (8 oz.) Tomato Sauce | 1 1/2 Cups Zucchini |
| 3 Tbsp Fresh Parsley | 1/2 Cup Green Bell Pepper |
| 1 Package (16 oz.) Cheese Tortellini | 4 Tbsp Parmesan Cheese |
Brown sausage in a large skillet, remove from skillet. Saute onions and garlic in sausage drippings until tender. Add beef broth, water, apple juice, tomatoes, carrots, basil, oregano, tomato sauce, sausage, zucchini, parsley, and bell pepper.
Bring to a boil and simmer for 30 minutes. Cool and freeze in a 12 cup freezer container. To serve, thaw soup. Bring to a boil, then reduce heat. Add frozen tortellini and simmer, covered, for 10 minutes or until tortellini are tender. Sprinkle with parmesan.
