• 1 lb. mild or spicy Italian sausage
• 1 med. onion, coarsely chopped (approx. 1/2 cup)
• 3 C. water
• 1 1/2 tsp. snipped fresh or 1/2 tsp. dried basil
• 1 1/2 tsp. snipped fresh or 1/2 tsp. dried oregano
• 1 med. zucchini, sliced
• 2 cans (lite) tomato soup ( you can use regular)
• 9 oz. (2 C.) uncooked dried or frozen cheese or meat-filled tortellini or ravioli
• grated parmesan cheese

Cook and stir sausage and onion in a 4-qt. dutch oven until sausage is light brown. Drain off any fat. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to simmer. Cover and simmer until vegetalbes and torttellini are tender (about 20 minutes). Serve with parmesan cheese sprinkled over top.