Difficulty: Easy - for beginners
Serves: 6 1 1/2 cup servings
Dietary guidance: n
1/2 lb bullk Italian Saugae or 1 lb link Italian sausage sliced into circles
1/2 cup chopped onion
1 cup sliced carrots
1 (28-oz) can tomatoe puree
1 (14 1/2-oz) can ready to serve chicken broth
2 cups water
1 tsp dried basil leaves
1 tsp dried marjoram leaves
1 tsp oregano leaves
1 tsp garlic powder/fresh garlic/garlic salt . . your choice
1/2 tsp salt
1/2 tsp ground black pepper
1 (9-oz) pkg refrigerated cheese-filled tortellini
1) In a Dutch oven, combine sausage and onion; cook over medium heat 8 mins or until sausage is no longer pink. Drain.
Transfer to slow-cooker
2) Add carrots. tomatoe puree, broth, water and seasonings Leave in crock pot 4 hrs or more on low to medium depending on how long you need it to cook.
Before dinner; In a large Dutch oven, bring 8 cups of water to a boil; add tortellini; return to boil and cook according to pkg directions. or until tortellini is tender. Drain.
Place desired amount of cheese-filled tortellini in a bowl, top with desired amount of soup/sausage mixture. Sprinkle dry or fresh shredded Parmesan cheese over soup, seve with Garlic bread and ENJOY!
Any leftover soup/sausage mixture can be frozen. Thaw and reheat when ready . . . Tortellini can be refrigerated up to one week to use again with reheating.