Italian Tortellini Soup

Ingredients

• 1 lb Italian sausage
• 1 c coarsely chopped onions
• 2 garlic cloves sliced
• 5 c beef broth
• 12 c water
• 12 c dry red wine or water
• 2 c chopped seeded peeled tomatoes 4 medium
• 1 c thinly sliced carrots
• 12 tsp basil leaves
• 12 tsp oregano leaves
• 8 oz can tomato sauce
• 1 12 c sliced zucchini
• 8 oz frozen meat or cheese tortellini 2 c
• 3 Tbsp chopped fresh parsley
• 1 medium green pepper cut into 12-inch pieces
• grated Parmesan cheese
• 2 1 12 lb Dungeness crabs or 2 12 oz pkg Alaskan king crab frozen split legs thawed and cut into chunks
• 1 lb scallops
• 1 12 doz hard shelled clams littlenecks
• 2 lb striped bass fillets cut into serving pieces
• 1 lb shelled and deveined shrimp or more
• 2 Tbsp olive oil
• 1 medium green pepper chopped
• 1 28 oz can plum tomatoes
• 12 to 1 c Chablis or Sauterne white wine
• 14 c chopped parsley
• 1 large onion
• 1 garlic minced
• 12 tsp basil
• 14 tsp oregano

Directions

1. About 45 minutes before serving time in a Dutch oven over medium heat in hot oil cook onion green pepper and garlic until tender about 5 minutes
2. Add tomatoes and their liquid wine parsley salt basil and oregano
3. Reduce heat to low cover and simmer for 15 minutes
4. Increase heat to medium
5. Add crab and clams cook for 10 minutes stirring constantly
6. Add fillet pieces and shrimp
7. Continue cooking for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender Serve immediately in soup bowls
8. Makes 6 to 8 servings