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Hearty Pasta Tomato Soup

"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
  • Total Time
    Prep: 15 min. Cook: 3-1/2 hours
  • Makes
    14 servings (about 3-1/2 quarts)

Ingredients

  • 1 pound bulk Italian sausage
  • 6 cups beef broth
  • 1 can (28 ounces) stewed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cups sliced zucchini
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh parsley
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 2 cups frozen cheese tortellini
  • Grated Parmesan cheese, optional

Directions

  • In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender.
  • Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.
Nutrition Facts
1 cup: 149 calories, 6g fat (2g saturated fat), 16mg cholesterol, 809mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 8g protein.

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