Italian Stew

Lorinda Pearson from Green Valley, Arizona, submitted the recipe for this wholesome, comforting stew. “It’s a hearty, one-dish meal that’s simple to prepare,” Lorinda says.

  1 pound bulk Italian sausage
  1 small onion, chopped
  1 garlic clove, minced
  3 cups beef broth
  1 can (14-1/2 ounces) stewed tomatoes, cut up
  1 can (8 ounces) tomato sauce
  1 medium carrot, thinly sliced
  1 teaspoon dried basil
  1 teaspoon dried oregano
  1

package (9 ounces) refrigerated cheese tortellini
  1/3 small zucchini, sliced
  2 cup chopped green pepper
  1 tablespoons minced fresh parsley
  Grated Parmesan cheese

In a large saucepan or Dutch oven, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook and stir for 2 minutes.

Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with Parmesan cheese. Yield: 6-8 servings (2 quarts).

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