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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Sausage and Tortellini Soup (Slow Cooker) Recipe

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This recipe for Italian Sausage and Tortellini Soup (Slow Cooker) is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb mild or hot Italian sausages, casings removed
1 large onion, chopped
2 carrots, peeled and chopped
4 cups beef or chicken stock
½ tsp dried Italian herb seasoning
½ tsp salt
½ tsp pepper
1 7½ oz (213 ml) can tomato sauce
1 19 oz (540 ml) can tomatoes, chopped with juices
2 cups sliced mushrooms
1 10 oz (300 g) pkg. fresh or frozen cheese filled tortellini (I also use the meat ones too)
1 zucchini, quartered lengthwise and sliced
¼ cup chopped fresh parsley
2 tbsp grated Parmesan cheese
Directions:
Directions:
1. In a large nonstick skillet over medium-high meat, cook sausage meat for 8 to 10 minutes, or until browned, stirring to break up meat. Add onions and mushrooms and cook until done. With a slotted spoon, transfer to slow cooker.
2. Add carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes to slow cooker.
3. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours, or until vegetables are tender.
4. Meanwhile, cook tortellini according to package directions. Drain.
5. Add zucchini, parsley and tortellini to slow cooker and cook on High for 15 to 20 minutes, or until heated through and zucchini is tender.
6. Spoon into individual bowls and top with grated Parmesan cheese.
Personal Notes:
Personal Notes:
This recipe is from Kai's Nana Laura.

 

 

 

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