A chunky soup filled with pasta, vegetables, and tomato broth. Cozy and kid-friendly—like spaghetti in a spoonable form.

Ingredients

• 1 pound bulk italian sausage 6 cups beef broth
• 1 (28 ounce) can stewed tomatoes
• 1 (15 ounce) can 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

Directions

1. 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.
2. Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.