Hearty Pasta Tomato Soup

By dette

"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

Ingredients

• Ingredients
• 1 pound bulk Italian sausage
• 6 cups beef broth
• 1 can (28 ounces) Hunt’s® Stewed Tomatoes
• 1 can (15 ounces) Hunt’s® 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

Preparation

Step 1

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. Yield: 14 servings (about 3-1/2 quarts).