| 1. |
In a large pot or Dutch oven, crumble and cook sausage over medium heat until browned. Remove to a paper towel to drain but keep about 1 tablespoon of the fat in the pan. |
| 2. |
Sauté pepper and onions until soft. Add garlic and cook for another minute. Add water to deglaze the pan, scraping up any browned bits. |
| 3. |
Add beef stock, tomatoes, sauce, frozen carrots, spices, remaining water and sausage. Simmer at least one hour or until carrots are soft and flavors have come together. The longer it simmers, the better. |
| 4. |
Add salt and pepper if needed. |
| 5. |
Ten minutes before ready to serve, raise heat and add tortellini. Cook, simmering, until pasta is tender. |
| 6. |
Note: can be served with parmesan cheese sprinkled on top for an added burst of flavor. |
