2 lbs. ground Italian sausage, browned and drained
1 zucchini, sliced
1 to 2 yellow squash, sliced
1 onion, diced
8 oz. pkg. fresh mushrooms, sliced
16 oz. bag frozen, crinkle-cut carrots
10 oz. pkg. frozen, chopped spinach
2 14 ½ oz. cans chicken broth
2 14 ½ oz. cans beef broth
2 14 ½ oz. cans diced tomatoes
15 oz. can tomato sauce
10 ¾ oz. can tomato soup
2 T. dried basil
2 T. dried parsley
2 T. dried oregano
2 to 3 garlic cloves, minced
salt and pepper to taste
2 9 oz. pkgs. cheese tortellini (dried)

2 lbs. ground Italian sausage, browned and drained 1 zucchini, sliced 1 to 2 yellow squash, sliced 1 onion, diced 8 oz. pkg. fresh mushrooms, sliced 16 oz. bag frozen, crinkle-cut carrots 10 oz. pkg. frozen, chopped spinach 2 14 ½ oz. cans chicken broth 2 14 ½ oz. cans beef broth 2 14 ½ oz. cans diced tomatoes 15 oz. can tomato sauce 10 ¾ oz. can tomato soup 2 T. dried basil 2 T. dried parsley 2 T. dried oregano 2 to 3 garlic cloves, minced 2 9 oz. pkgs. cheese tortellini (dried)

In a very large soup pot, combine all ingredients. Let simmer for about 4 hours. Add water if necessary to prevent soup from becoming too thick. Check and stir occasionally throughout cooking time. Note: I usually halve this recipe, because it makes a huge amount, and then I put it in the crock pot.