***Please read to the bottom of description**** INGREDIENTS: 1 pound bulk Italian sausage - 1 small onion, chopped - 1 garlic clove, minced - 3 cups of beef broth - 1 can 14.5 oz. stewed tomatoes - 1 can 8 oz. tomato sauce - 1 medium carrot, thinly sliced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 9oz. pkg of refrigerated cheese tortellini - 1 small zucchini, thinly sliced - 1/3 cup chopped green pepper - 2 tablespoons of minced parsley - DIRECTIONS: - In large saucepan or Dutch oven, pour a couple tablespoons of olive oil in bottom of pan. Cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add minced garlic. Cook and stir for 2 minutes. - Stir in the beef broth, stewed tomatoes , tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. - Gently stir in the cheese tortellini, zucchini, green pepper and parsley. Cover and simmer for 20 -25 minutes or until tortellini is tender. ***PLEASE NOTE*** I chose to make my Italian Stew low fat / low sodium. To do this - use chicken or turkey Italian sausage, fat free low sodium beef broth and no salt canned tomatoes. I also had to use dried tortellini because the refrigerated tortellini is difficult to find in my area. If you use the dried tortellini, just cook the tortellini before adding to the stew and cook stew until zucchini is tender.

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