• 1 pound bulk Italian sausage
  • 1 small onion, chopped
  • 1/2 red pepper, chopped
  • 3 cloves garlic, minced
  • 6 cups beef stock
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can diced tomatoes
  • 3 carrots, sliced
  • 1 medium zucchini, cut in half lengthwise and then into 1/2 inch slices
  • 4 ounces sliced mushrooms
  • 1/2 teaspoon dry basil
  • 1 (9-ounce) package fresh cheese tortellini
  • 1/4 cup fresh, chopped parsley
  • Parmesan cheese, shredded

Preheat multi-cooker at 375°. Add half of sausage and cook until browned. Transfer sausage to bowl. Brown remaining sausage and transfer to bowl. Reduce heat to 300°. Add onions; sauté until beginning to soften, about 2 minutes. Add pepper and garlic and sauté for 1 minute. Return sausage to multi-cooker and add stock, tomato sauce, tomatoes, carrots, zucchini, mushrooms, and basil. Bring to a boil. Turn heat control down until pilot light goes out. Simmer for 15 minutes, stirring occasionally. Add tortellini and parsley. Simmer for 10 minutes, until tortellini is softened and heated through. Ladle soup into serving bowls. Serve with grated Parmesan cheese.

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Hearty Sausage and Tortellini Soup