• 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)

1. 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.

A great Autumn-Winter recipe from my friend, Jodi. It just gets better the longer it simmers!