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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe is best when you use the refrigerated tortellini rather than the frozen kind. Ingredients:
1 lb reduced-fat italian sausage |
1/2 cup onion, chopped |
1/2 cup carrot, chopped |
3 garlic cloves, crushed |
1/2 cup zucchini, chopped |
2 (14 1/2 ounce) cans fat free chicken broth |
2 (15 ounce) cans italian stewed tomatoes |
2 cups water |
1 1/2 cups vegetable juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces cheese tortellini |
Directions:
1. Brown sausage in skillet, drain and rinse, set aside.
2. In a stock pot add onion, carrot, garlic, and zucchini with a teaspoon of water. Saute vegetables for 5 minutes.
3. Add broth, tomatoes, water, V8, and salt and pepper. Simmer for 15 minutes.
4. Add sausage, cover and simmer for 15 minutes.
5. Add tortellini and simmer uncovered for 20 minutes.
6. Can be served with grated Parmesan cheese.
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