1 lb. Italian Sausage, casings removed
1 large Onion, chopped
2 Carrots, peeled and chopped
4 C. Beef Broth or Chicken Broth
1/2 tsp. dried Italian Herb Seasoning
1/2 tsp. Salt
1/4 tsp. Pepper
8 oz. Tomato Sauce
19 oz. Tomatoes in juice, chopped but reserve juice
2 C. Mushrooms, sliced
10 oz. Cheese Filled Tortellini
1 Zucchini, quartered lengthwise and sliced
1/4 C. Parsley, chopped fresh
2 Tbl. Parmesan Cheese
In a large nonstick skillet over medium-high heat, cook sausage 8-10 minutes, or until browned, stirring to break up meat. With a slotted spoon, transfer to slow cooker. Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes, and mushrooms to slow cooker.
Cover and cook on high 3-4 hours or on low 6-10 hours, or until vegetables are tender.
Meanwhile, cook tortellini according to package directions. Drain.
Add zucchini, parsley and tortellini to slow cooker and cook on high 15-20 minutes, or until zucchini is tender. Spoon into individual bowls and top with Parmesan.