Tortellini and Sausage Soup

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3 sausages, casings removed
• 28 oz can of whole tomatoes, chopped
• 3 carrots, chopped into coins
• 1 tbsp chopped basil
• 1 tsp oregano
• Salt and freshly ground black pepper
• 4 cups water
• 1 tbsp beef-flavored Better than Bouillon
• 1 zucchini, sliced into rounds
• 8 oz cheese-filled tortellini

Heat olive oil in a large stock pot. Sauté onions until softened, then add garlic and cook until fragrant. Add sausage, breaking apart with a wooden spoon until well browned. Add tomatoes and cook for 1–2 minutes to thicken. Add carrots, basil, and oregano. Taste, season with salt and pepper, then simmer on low heat for 30 minutes. Add zucchini and tortellini, then cook for another 10 minutes or until the pasta is cooked. Remove from heat and let sit for 20 minutes before serving.