Ingredients
1-1/4 pounds Italian turkey sausage links, casings removed1 large onion, chopped2 garlic cloves, minced6-1/2 cups reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 cups thinly sliced carrots1 cup thinly sliced celery1 cup ketchup1 teaspoon Italian seasoning2 cups sliced zucchini1 medium green pepper, chopped2 cups frozen cheese tortellini1/4 cup minced fresh parsley2 tablespoons grated Parmesan cheese
Preparation
In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 cheese just before serving.
