Ingredients
1 pound bulk Italian sausage6 cups beef broth1 can (28 ounces) stewed tomatoes1 can (15 ounces) tomato sauce2 cups sliced zucchini1 large onion, chopped1 cup sliced carrots1 cup sliced fresh mushrooms1 medium green pepper, chopped1/4 cup minced fresh parsley2 teaspoons sugar1 teaspoon dried oregano1 teaspoon dried basil1 garlic clove, minced2 cups frozen cheese tortelliniGrated Parmesan cheese, optional
Preparation
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.
