Slow Cooker Sausage and Tortellini Stew

Slow Cooker Sausage and Tortellini Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tablespoon vegetable oil
  • 5 medium carrots, peeled and chopped
  • 4 ribs celery, sliced
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 pound hot Italian sausage, cooked, coarsely chopped
  • 1 medium zucchini, coarsely chopped
  • 1 cup corn kernels
  • 1 container (32 ounces) chicken broth
  • 2 cans (14.5 ounces each) stewed tomatoes with Italian seasoning, 
  • 1 cup dry red wine
  • 2 teaspoons Italian seasoning
  • 1 teaspoon coarse black pepper
  • 1 teaspoon salt
  • 1 bag (19 ounces) frozen cheese tortellini, defrosted

Directions

  1. In a large skillet over medium-high, heat the oil. Add the carrots, celery, garlic and onion. Stirring occasionally cook until onion is translucent, about 3 minutes. Add vegetable mixture to slow cooker crock. Stir sausage, zucchini, corn, broth, tomatoes, wine, Italian seasoning, salt and black pepper.
  2. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW 5 to 6 hours or until carrots are crisp-tender.
  3. Stir in tortellini. Cover slow cooker, turn to WARM and let stand for 10 minutes.

Serves: 10

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