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Hearty Pasta Tomato Soup

 Hearty Pasta Tomato Soup
"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
14 ServingsPrep: 15 min. Cook: 3-1/2 hours

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 6 cups beef broth
  • 1 can (28 ounces) stewed tomatoes
  • 1 can (15 ounces) 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, optional

Directions

  • 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.
  • Cook tortellini according to package directions; drain. Stir into
  • slow cooker; cover and cook 30 minutes longer. Serve with Parmesan

2 of 2

Hearty Pasta Tomato Soup (continued)

Directions (continued)

  • cheese if desired. Yield: 14 servings (about 3-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 149 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 809 mg sodium, 16 g carbohydrate, 2 g fiber, 8 g protein.