Hearty Pasta Tomato Soup Recipe
- 1 pound bulk 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
- 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. Yield: 14 servings (about 3-1/2 quarts).
1 cup: 149 calories, 6g fat (2g saturated fat), 16mg cholesterol, 809mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 8g protein
Reviews for Hearty Pasta Tomato Soup
"This soup is awesome. Didn't have tortellini, so used regular pasta. Still good. My husband who is not soup eater, loved it and told me to make it again with the tortellini. Don't forget the cheese on top."
"This soup really was amazing, as it snowed again today in Vermont, what a treat to first smell this soup and then to eat it! and dont forget the cheese, it is the finishing touch!"
"This is a wonderful recipe. I add the zucchini closer to the end because I don't like it to be over cooked. My family loves this soup and I've had a lot of recipe requests.Melissa"
"This is a great soup recipe. And so easy. I did however make afew changes. I changed the zucchini to fresh green beans that I microwaved first so they would not be crunchy. Added 2 small potatoes that I peeled and then chopped.I blended the mushrooms so that my picky eaters could not pick them out. And added spiral pasta instead of the tortellini. Thanks for a wonderful recipe Lydia."