A simple and easy recipe, this soup is a for go-to for busy weeknight dinners and classy enough for a nice dinner party. The combination of your favorite style of Italian sausage and fresh Parmesan cheese lends flavor and spice to the tomato base & vegetables. Pair with Gård 2011 Vaucluse for a complete comfort meal. Original recipe: Shugary Sweet, adapted by Alison Huntzinger, business development. Serves 6.

1 lb. Italian Sausage, casings removed
2 Tbsp unsalted butter
1/2 onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrots
32 oz. chicken broth
4 cups water
1 can (6 oz.) tomato paste
2 cloves garlic, pressed
2 tsp fresh basil, snipped
1 lb. cheese tortellini
1/4 cup fresh parmesan cheese

Brown Italian Sausage in a large pot, breaking into small chunks (about 6-8 minutes). Drain and set aside. In the same pot, melt butter. Saute onions and carrots with basil and garlic for several minutes. Whisk in tomato paste, broth and water. Heat about ten minutes on medium high heat. Add sausage and tortellini (fresh or frozen). Cook until tortellini is tender. Serve with fresh Parmesan cheese.