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Tortellini with Vegetable Sauce

1 medium onion, chopped

1 stalk celery, sliced

2 garlic cloves, finely minced

1 tablespoon butter

2 pounds ripe tomatoes, peeled and chopped (3 cups), or 1 (28-ounce) can diced tomatoes

1 cup sliced fresh mushrooms

1/2 cup chopped green bell pepper

1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed

1/2 teaspoon sugar

1/2 teaspoon salt

Freshly ground pepper to taste

1 small yellow summer squash or zucchini, cut into 1/2-inch pieces

1 (8-ounce) package dried tortellini or 1 (9-ounce) package refrigerated tortellini*

1. For sauce, in a large saucepan, cook onion, celery and garlic in butter until tender. Stir in fresh or undrained canned tomatoes, mushrooms, bell pepper, sage, sugar, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 40 minutes.
2. Stir summer squash or zucchini into tomato mixture. cook about 5 minutes more or until sauce is desired consistency and squash is tender.
3. Meanwhile, cook the tortellini according to package directions. Drain. Toss tortellini with sauce.

Makes 4 servings.