Slow Cooking Thursday for September 13

Here's this week's recipe. Sorry to say I can't remember where I found this recipe, but think it may have been in a Quick Cooking magazine.

HEARTY PASTA TOMATO SOUP

6 cups beef broth
28 ounces stewed tomatoes
15-16 ounces tomato sauce
2 cups sliced zucchini (I used the frozen zucchini-squash blend)
1 large onion, chopped
1 cup sliced carrots (I used baby carrots)
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 lb. Italian link sausage, sliced about 1/2 inch thick with scissors
2 tsp. sugar
1 tsp. oregano
1 tsp. basil
1 garlic clove, minced
Pasta of your choice, OR 2 cups frozen cheese tortellini
Grated Parmesan cheese, optional

Place all ingredients except the last two in a 5-qt. slow cooker. Cover and cook on High for 4 to 5 hours until the vegetables are tender and the sausage slices are cooked and tender.

At this point, add pasta to your taste and continue cooking for 15 to 20 minutes or until pasta is cooked. I used orzo, so only had to wait about 15 minutes. Rotini or elbows would probably take 20 minutes or so. If you choose to use the tortellini, you need to cook it first, then stir into the soup and cook for about 30 minutes or so.

Yield: 10-12 servings