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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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I adapted the original recipe for this flavorful soup so I could make it in the slow cooker, writes Lydia Kroese from Minnetonka, Minnesota. It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven. Ingredients:
1 pound johnsonville® mild ground italian sausage |
6 cups beef broth |
1 can (28 ounces) stewed tomatoes |
1 can (15 ounces) tomato sauce |
2 cups sliced zucchini |
1 large onion, chopped |
1 cup sliced carrots |
1 cup sliced fresh mushrooms |
1 medium green pepper, chopped |
1/4 cup minced fresh parsley |
2 teaspoons sugar |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 garlic clove, minced |
2 cups frozen cheese tortellini |
grated parmesan cheese, optional |
Directions:
1. In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender.
2. Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired. Yield: 14 servings (about 3-1/2 quarts).
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