1 1/4 lbs. Italian turkey sausage links, casing removed
1 large onion, chopped
2 garlic cloves, minced
6 1/2 cups reduced-sodium beef broth
1 (14 1/2 oz.) can of diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 tsp. italian seasonings
2 cups sliced zucchini
2 cups frozen cheese tortellini
1/4 cup minced fresh parsley
2 Tbsp. freshly grated parmesan cheese
In a large saucepan, cook the sausage, onion and garlic over med. heat until meat is no longer pin; drain. Add the broth, tomatoes, carrots, celery, ketchup and italian seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until veggies are tender.
Add the zucchini; cook 5-7 minuts longer or until crisp-tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, un-covered, for 5 minutes or until tortellini is tender. Sprinkle with cheese.
1 1/2 cups is 247 calories, 8 g. fat, 27 g. carbs, 3 g. fiber
