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
- 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.
- Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW 5 to 6 hours or until carrots are crisp-tender.
- Stir in tortellini. Cover slow cooker, turn to WARM and let stand for 10 minutes.
Serves: 10
