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Ingredients
1 Pound mild Italian sausages, casings removed
1 Large onion, chopped (I used 1/2 large yellow onion)
2 Carrots, peeled and chopped
4 Cups beef or chicken broth (I used beef)
1/2 Teaspoon dried Italian herb seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 (8 ounce) Can tomato sauce with garlic
1 (19 ounce) Can tomatoes in juice, chopped (I used a smaller can)
2 Cups sliced mushrooms (I did not add this)
1 (10 ounce) Package fresh or frozen cheese-filled tortellini (I used Buitoni three cheese)
1 Zucchini, quartered lengthwise and sliced (I used a very small one and thinly sliced it)
1/4 Cup chopped fresh parsley (I didn't have this much, so used less)
2 Tablespoons grated Parmesan cheese (I didn't use this since the tortellini included it)
Instructions
In a large nonstick skillet over medium-high heat, cook sausage 8 to 10 minutes, or until browned, stirring to break up meat. Drain and transfer to crockpot. Add to the cooker onions
(next time I will cook them first with the meat), carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.
Cover and cook on High 3 to 4 hours (I did 4) or on Low 6 to 10 hours.
Cook tortellini according to package directions. Drain. (I think this step could be eliminated and just cook it in the cooker for 25/30 minutes.)
Add zucchini, parsley and tortellini to crockpot and cook on High for 20 minutes. Spoon into bowls and top with Parmesan cheese (I didn't add this)
In addition to all the above, I added 1 Tablespoon sugar which I find helps to de-acidify the tomatoes somewhat and improves the flavor. I added two drops of hot sauce to my bowl because I like the added "punch". We served it with thick sliced French toast from the broiler.