2 lg Roma tomatoes, diced
1 sm onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 cans tomato sauce
2 cans water
1 cup unpeeled zucchini, sliced
1 cup unpeeled yellow squash, sliced
1 tsp salt
1 dash pepper
1 tsp basil
2 cloves garlic, minced
½ tsp oregano
½ lb. Italian sausage, cooked (optional)
2 cups dried cheese filled tortellini

In a large pot, mix everything together except for the dried tortellini (frozen tortellini can be used instead, but won't take as long to cook).

If you add or subtract the vegetables due to your liking, just remember for every 1 cup of vegetables, add an extra ½ cup of water (or ¼ cup of tomato sauce and ¼ cup of water). If you follow the above recipe, then you won't need any extra.

Bring the soup to a good simmer, and then add the tortellini. Continue simmering for 30 to 45 minutes.

Serve with fresh, hot hard rolls or fresh bread.

Recipe from Ty Abshire