Tortellini Soup

1 medium onion, chopped
1 lb lean ground beef
1 pt fresh mushrooms, quartered
4 cloves garlic, crushed
1 jar spaghetti sauce
32 oz beef broth
28 oz can crushed tomatoes
1 pkg matchstick carrots
12 oz bag frozen green beans
2 tsp Italian seasoning
1 tsp dried basil
salt, pepper and sugar (to taste)
1 pkg fresh cheese tortellini (in refrigerator section)

Put ground beef, onions and mushrooms in a stock pot. Cook until meat is done and onions are soft. Add garlic, broth, tomatoes, spaghetti sauce, veggies and spices. Cook on med-low heat for 20 minutes. Add tortellini to soup, cover pot and continue to cook another 10 minutes.

Serve with shredded parmesan cheese and toasted french bread.