Sunday Soup-athon

Hearty Pasta Tomato Soup

 

 

• 1 pound           bulk Italian sausage
• 6 C                  beef broth
• 1 can (28oz)     stewed tomatoes
• 1 can (15oz)     tomato sauce
• 2 C                  sliced zucchini
• 1                     large onion, chopped
• 1 C                  sliced carrots
• 1 C                  sliced fresh mushrooms
• 1                     medium green pepper, chopped
• 1/4 C                minced fresh parsley
• 2 t.                  sugar
• 1 t.                  dried oregano
• 1 t.                  dried basil
• 1                     garlic clove, minced
• 2 C                   frozen cheese tortellini
•                        grated Parmesan cheese

1.  In a skillet, cook the sausage over medium heat until no longer pink; drain.  Transfer to a 5 quart 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)

This recipe is from a cookbook called 

 Taste of Home Quick Cooking Annual Recipes 2002.

Until Next Time.....Happy Stitching

Sharyn