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ITALIAN SAUSAGE & TORTELLINI SOUP
Italian Sausage & Tortellini Soup
A great Autumn-Winter recipe from my friend, Jodi. It just gets better the longer it simmers!
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INGREDIENTS
- 1 lb hot or mild Italian sausage, casings removed
- 1 lg onion, chopped
- 2 carrots, peeled & chopped
- 4 cups beef or chicken broth
- ½ teasp. dried Italian herb seasoning
- ½ teasp. salt
- ¼ teasp. pepper
- 1 8 oz can tomato sauce
- 1 15 oz can chopped tomatoes, reserve juice
- 1 cups sliced mushrooms
- 1 pkg (10 oz) fresh or frozen cheese tortellini
- 1 zucchini, quartered lengthwise & sliced
- ¼ cup chopped fresh parsley
- 2 Tbl. grated parmesan cheese
- 1 Tbl. minced garlic
- hot pepper flakes (to taste)
DIRECTIONS
In a large non-stick skillet, over medium-high heat, cook sausage 8-10 minutes, till cooked through, stirring often to break up meat. With a slotted spoon, transfer sausage to slow cooker. Add onions, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, chopped tomatoes, mushrooms, garlic and hot pepper flakes to slow cooker. Cover & cook on low 6-8 hours, or on high 3-4 hours, until vegetables are tender. Cook tortellini according to package directions, drain and add to slow cooker, along with zucchini & parsley. Cover and cook an additional 15-20 minutes, until zucchini is tender. Spoon into individual bowls and top with parmesan.
RECIPE BACKSTORY
A great Autumn-Winter recipe from my friend, Jodi. It just gets better the longer it simmers!
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