Soup Season Is Here

By
Kelly Martin


Updated Thu, Sep 19, 2013 4:01 pm

Fall is in the air, there’s no denying it - cooler days and even cooler nights are on the horizon. For many, it’s their favorite time of the year. Just like the change of the wardrobe that makes you bring out your sweaters and long pants, your recipes for dinner may change too.

That means it’s soup time. There are plenty great recipes out there, but here’s one that will make a great winter soup that is hearty, full of veggies and Crock Pot® friendly. 

Italian Sausage and Tortellini Soup

Ingredients

•    1 Pounds mild or hot Italian sausages, casings removed

•    1 large onion, chopped

•    2 carrots, peeled and chopped

•    4 Cups beef or chicken stock

•    1/2 Teaspoons dried Italian seasoning

•    1/2 Teaspoons salt

•    1/4 Teaspoons freshly ground black pepper

•    7.5 Ounces can tomato sauce

•    19 Ounces can diced tomatoes, with juices

•    2 Cups sliced mushrooms

•    1 Package (10 oz.) fresh or frozen cheese-filled tortellini

•    1 zucchini, quartered lengthwise, and chopped

•    1/4 Cups chopped fresh parsley

•    2 Tablespoons freshly grated parmesan cheese

 

Directions

Step One
 Cook sausage over medium heat for 8-10 min. or until brown, stirring to break meat up.

Step Two
 Drain and transfer to slow cooker.

Step Three
 Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.

Step Four
 Cover and cook on LOW for 6-10 hours or HIGH for 3-4 hours until vegetables are tender.

Step Five
 Meanwhile, cook tortellini according to package directions.

Step Six
 Drain and add tortellini, zucchini and parsley to slow cooker and cook on HIGH for 15-20 min longer or until heated through and zucchini is tender.

Step Seven
 Transfer soup to bowls and top with Parmesan cheese.

Step Eight
 Serve with warm, crusty bread.

Recipe courtesty of crockingirls.com

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