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Italian Sausage and Tortellini Soup

Recipe adapted from Woman's Day magazine

I found this recipe in a Woman's Day magazine years ago and have adapted it to our family. It is a tasty meal- in-a-bowl soup. Also, can't beat that it is a one pot meal either!

Ingredients:

• 1  pound sweet or mild Italian sausage or turkey sausage, casings removed
• 5 cups beef broth or chicken broth
• 1 (8oz to 10oz) pkg fresh, or frozen cheese filled tortellini (thawed)
• 1 (19 oz) can whole tomatoes in juice, chopped
• 1 (8oz) can tomato sauce
• 1 red bell pepper, chopped (optional)
• 2 whole carrots, peeled and julienned
• 1 medium Vidalia onion (or sweet onion), chopped small
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 1 zucchini (unpeeled), quartered lengthwise and sliced
• 1/4 tsp black pepper, freshly ground
• 1/2 tsp dried Italian herb seasoning or oregano
• 1 tbs chopped fresh basil
• 2 tbs Parmesan cheese, grated

Directions:

1. In a large Dutch oven or large saucepan on medium high heat, cook sausage breaking it into pieces until browned. Remove sausage from pan with a slotted spoon onto a paper towel lined plate. Drain all but 1 tbs of fat from pot.
2. Add onions, garlic, red bell pepper, carrots and mushrooms. Sauté until onions are translucent.
3. Add cooked sausage, beef broth, tomato sauce, chopped tomatoes and its juice, black pepper and Italian seasoning. Bring just to a boil and simmer uncovered for 30 minutes.
4. Add zucchini, basil and tortellini. Continue to simmer for another 10 to 15 minutes or until zucchini is tender.
5. Serve in bowls with grated parmesan cheese and fresh basil sprinkled on top if desired.

 or Slow Cooker/Crockpot Method:

1. In a large skillet, cook sausage breaking it into pieces until browned. Drain well and place cooked sausage in the slow cooker.
2. Except for zucchini, basil and tortellini, add all the remaining ingredients to the slow cooker. Cover and cook on low for 6 to 8 hours.
3. Turn slow cooker on high. Add zucchini, basil and tortellini. Cook for another 15 to 20 minutes or until zucchini is tender.
4. Serve in bowls with grated parmesan cheese and fresh basil sprinkled on top if desired.

Comments:

- None

Tips:

- Freeze any leftovers for a second meal.

- Variations:

- Use fresh peeled tomatoes instead of canned whole tomatoes. 

- If you like it spicy, use hot Italian sausage.

- Replace red bell pepper with green bell pepper.

- Add fresh chopped spinach during the last 15 minutes of cooking.

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