I made this wonderfully, delicious soup this past weekend and served it with crusty french bread. It was a definite hit in my house. It makes a pretty good amount, so make sure you have guests, are really hungry or want to take it with you for lunch everyday for a week like Chris and I have been doing! Although it's so tasty that we don't mind. I pair it with a salad and fruit and it's a wonderful lunch.
1 lb. Bulk Italian Sausage (I used 1/2 sweet and 1/2 hot)
6 cups beef broth
1 (28 ounce) can stewed tomatoes (I used Italian flavored)
1 (15 ounce) can tomato sauce
2 cups sliced zucchini
1 large onion, chopped
1 cup sliced carrots
1 cup sliced fresh mushrooms
1 medium green bell pepper, chopped
1/4 cup minced fresh parsley
2 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
1 clove garlic, minced
2 cups frozen cheese tortellini
Grated Parmesan cheese
In a skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker; add the next 13 ingredients.
Cover and cook on high 3-4 hours or until the vegetables are tender.
Cook tortellini according to package directions; drain. Stir into slow cooker and cover and cook 30 minutes longer. Serve with grated Parmesan cheese.
I used 1/2 sweet and 1/2 hot Italian sausage as my hubby likes the spicy food. It was actually fairly mild and I will probably try all hot sausage next time. I also used the Italian stewed tomatoes for the extra seasoning and flavor.
This recipe came from a blog that I follow:
"Always Tie Your Apron Strings"