Soup and bread

Here's one of my favorite soup recipes. I made it with the breadsticks below for book club and got many requests so decided to blog it.
Sausage Tortellini Soup
1 lb. sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth (bouillon)
1 cup water
2 cups chopped tomatoes (28 oz. canned)
1 cup sliced carrots
1/2 teaspoon basil
1/2 teaspoon oregano
1 - 8 ounce can tomato sauce
Remove skin from sausage and cook until brown. Remove sausage from pan and set aside leaving drippings behind. Saute the onions and garlic in drippings. Add other ingredients above and simmer for 30 minutes.
Then add:
cooked sausage
1 1/2 cups zucchini
2 cups tortellini
Simmer for 30 minutes and serve.

This is the greatest tool from pampered chef for cooking sausage or hamburger. It breaks it up in a snap. If you have a chance you should get yourself one.

Here's the recipe I use for french bread:
2 1/4 cups warm water (from the tap as hot as you can get it)
2 T. sugar
2 T dry yeast
1 T. salt
2 T oil
6 cups flour

Put water, sugar and yeast in a kitchenaid bowl - mix and add salt, oil and 3 cups flour - beat until smooth, add the rest of the flour and mix with dough hook for a few minutes. Stir the dough down every 10 minutes 5 times (1 hour rise and fall). For french bread divide in two halfs, roll out 9x12 (approx.) and roll into loaves. Place seam side down on greased baking sheet. let rest for 30 minutes. With a sharp knife cut 3 lines and brush with 1 egg mixed with 1 T. water (I don't always do the egg business). Sprinkle with sesame seed if desired. Cook at 400 degrees for 30 minutes.

To make bread sticks follow recipe to the rolling out part. Cut the dough with pizza cutter. The dough is very soft so use lots of flour. Place on baking sheet and twist. Let rise and bake as above but only for 10-12 minutes until browned. Brush with garlic butter while hot. (garlic butter - melt butter add 2 large cloves minced garlic, do this ahead of time) You can also sprinkle on some parmesan cheese. YUMMY! This is not a WW recipe...I bet you guessed that.