Tortellini and Sausage Soup

TORTELLINI AND SAUSAGE SOUP

1 lb. bulk Italian sausage
1 med. onion, coarsely chopped (about 1/2 cup)
3 cups water
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 med. carrots, sliced (about 1 cup)
1 med. zucchini or yellow summer squash
(halved lengthwise and sliced)
2 cans (10 3/4 oz. each) condensed tomato soup
8 oz. uncooked cheese or meat filled tortellini (about 2 cups)
Grated Parmesan cheese

Cook and stir sausage and onion in 4 quart Dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese. Makes 6 servings.