| Prep time: | 20 Min |
| Cook time: | 50 Min |
| Ready in: | 1 Hr 10 Min |
| SERVINGS: |
| Original yield: 9 servings |
INGREDIENTS
* 1 1/4 pounds Italian turkey sausage links, casings removed
* 1 large onion, chopped
* 2 garlic cloves, minced
* 6 1/2 cups reduced-sodium beef broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 cups thinly sliced carrots
* 1 cup thinly sliced celery
* 1 cup ketchup
* 1 teaspoon Italian seasoning
* 2 cups sliced zucchini
* 1 medium green pepper, chopped
* 2 cups frozen cheese tortellini
* 1/4 cup minced fresh parsley
* 2 tablespoons grated Parmesan cheese
DIRECTIONS
* In a Dutch oven or large saucepan, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.
* Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with Parmesan cheese just before serving.
