1 can(14.5 ounces) diced tomatoes with Italian herbs and garlic, undrained
1 package(9 or 10 ounces) refrigerated cheese tortellini
1 ½ cups thinly sliced quartered yellow squash
3 tablespoonschopped fresh basil (optional)
Salt and pepper to taste
Grated Parmesan cheese (optional)
¼ cupchopped fresh parsley (optional)
Cook sausage and fennel in Dutch oven or large saucepan over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently.
Stir in water, tomato sauce and tomatoes. Bring to a boil. Reduce heat to LOW; cover. Simmer 10 minutes. Stir in tortellini and squash. Return to a boil over HIGH heat. Stir in basil, if desired. Reduce heat to MEDIUM-LOW; cook, covered, 6-8 minutes or just until pasta is tender. Season with salt and pepper.
Top individual servings of soup with Parmesan cheese and parsley, if desired.