Italian Stew

Italian Stew

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 small zucchini, sliced
1/3 cup chopped green pepper
2 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. Makes 6-8 servings (2 quarts).