Sausage, Tomato and Tortellini Soup (Them Italians can cook) 

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage 
1 teaspoon ground fennel 
3 cups water or stock 
1 can (15 oz.) tomato sauce 
1 can (15 oz.) diced tomatoes with Italian herbs and garlic 
9 or 10 ounces purchased fresh cheese tortellini 
1-1/2 cups thinly sliced, quartered yellow squash salt and pepper to taste 
3 tablespoons chopped fresh basil, or 1 tablespoon dried (optional) 
grated Parmesan cheese (optional) 
1/4 cup chopped parsley (optional) 

Spoon 1" chunks of sausage into a 4-6 quart non-stick pot; cook sausage and ground fennel over medium-high heat, stirring frequently until meat is lightly browned and no longer pink. Stir in stock, tomato sauce and diced tomatoes. Bring to a boil, reduce heat to low; cover and simmer 10 minutes. Raise heat to high, stir in tortellini and squash. When liquid returns to a boil, stir once, add basil if desired; reduce heat to medium-low. Cover and cook until pasta is just tender, about 6-8 minutes. Season to taste; garnish with Parmesan and parsley.

Makes 8-9 cups

Cook's Tip: to make ahead, prepare soup without adding tortellini and squash; refrigerate up to two days. To finish, bring soup to a boil, add tortellini and squash; cook as directed.