Italian Sausage and Tortellini Soup

1 lb mild or hot Italian Sausages, casings removed (I used ground sausage)
1 large onion
2 carrots, peeled and chopped
4 cups beef or chicken stock
1/2 tsp dried Italian herb seasoning
1/2 tsp salt
1/4 black pepper
1 small can tomato sauce
1 large can chopped tomatoes with juices
2 cups sliced mushrooms
1 (10 oz) package fresh or frozen cheese-filled tortellini
1 zucchini, quartered lengthwise and sliced
1/4 cup chopped fresh parsley (optional)
2 tablespoons grated Parmesan cheese (optional)

Slow cooker Size - 3.5-6 quarts

In a large non stick skillet over medium-high heat, cook sausage meat for 8-10 minutes, or until browned, stirring to break up meat. With slotted spoon, transfer to slow cooker.
Add onion, carrots, stock, seasonings, tomato sauce, chopped tomatoes, and mushrooms to slow cooker.
Cover and cook on low for 6-10 hours on low or for 3-4 hours on high, until vegetables are tender.
Meanwhile cook tortellini according to package directions. Drain.
Add zucchini, parsley and tortellini to slow cooker and cook on high for 15-20 minutes or until heated through and zucchini is tender.
Garnish with Parmesan cheese.

Serving Size: Makes 8-10 Servings

Number of Servings: 10

Recipe submitted by SparkPeople user JCGRIFFIN13.