Tortellini Stew

September 20, 2011

1 lbs Sweet Italian sausage
1 28 oz can of crushed tomatoes with basil, garlic and oregano (Italian blend)
1 9 oz package of frozen cut green beans
1/2 yellow onion, chopped
1 tsp Italian seasoning
1 package (9 oz) refrigerated cheese tortellini
1 tablespoon chopped fresh oregano
1 cup beef broth (I put the entire can in to make it more soupy)

Crumble sausages into slow cooker and stir together with tomatoes, green beans, 
onion and Italian seasoning. Cover and cook for 3 hours on high or 6 hours on low. 
When 20 minutes remain, stir in tortellini, oregano and beef broth. Continue cooking. 
Serve immediately.

I brought this pre made (with the tortellinis in a bag to put in just before serving) 
to frozen dinner swap with frozen Bridgeford bread dough and materials for caramel apples. 

This was the perfect fall meal for me!

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