I made this recipe the first time as written and this was a good, solid soup! The second time I tweaked it a little to our tastes. I make my tweaked version frequently for a great meal, and I love the leftovers for a quick healthy lunch! I make a double batch, and use a whole pack of mild turkey Italian sausage (with a dash of red pepper flakesif I can't find hot Italian sausage). Instead of the fresh tomatoes, I use a can of petite diced tomatoes per batch. I have used all low sodium beef STOCK [not BROTH], or half low sodium beef and half low sodium vegetable stock (cause I ran out of beef stock in the process of cooking, but I had vegetable stock on hand), and we love both versions. I add 1/2 teaspoon of Italian seasoning to the seasoning mix, per batch (so a whole teaspoon for double). We like fresh kale in this soup instead of the zucchini, and it ups the heartiness. My husband always comments how great this smells when he comes home from work, and hits the pot with a spoon tasting almost immediately. Instead of adding the tortellini to the pot, I put the frozen tortellini in the bottom of the serving bowls and ladle the hot soup over the cold pasta. After about 2 minutes, the pasta is perfect and the soup was cool enough to eat. Some fresh Parmesan and a little multigrain bread and a GREAT DINNER!! If I am eating the leftovers the next day, I just measure out about 1/2 cup frozen tortellini to the bowl and microwave! This is a great soup!
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I made this recipe the first time as written and this was a good, solid soup! The second time...