From 300 Slow Cooker Favorites by Donna-Marie Pye

This was a really good soup – it has some great flavor. I added a bit of crushed red pepper to spice it up a bit, and used about 3 more ou of tortellini from the original recipe, but other than that, no changes.
1 lb mild or hot Italian sausage (casings removed if you buy with them on)
1 large onion, chopped
2 carrots, peeled and chopped
4 c beef or chicken stock
1/2 t dried Italian seasoning
1/2 t salt
1/4 t pepper
Crushed red pepper, to taste (if desired)
1 can (7.5 ou) tomato sauce
1 can (19 ou) diced tomatos, with juices
2 c sliced mushrooms
1 package (10 ou) fresh or frozen cheese tortellini
1 zucchini, quartered lengthwise and chopped
1/4 c chopped fresh parsley (I didn’t have fresh, so just used dried)
2 T freshly grated Parmesan
In a large nonstick skillet, cook your sausage until browned, about 8-10 minutes, breaking it up as it cooks. With a slotted spoon, transfer to slow cooker. (I cooked the sausage the night before and put it all together in the morning.)
Add onions, carrots, stock, Italian seasoning, salt & pepper, tomato sauce, tomatos and mushrooms. (I also added the dried parsley here.)
Cook on Low 6-10 hours or High 3-4, until veggies are tender.
Cook tortellini according to package directions and drain. Add tortellini, zucchini and parsley and cook for an additional 15-20 minutes on High, until zucchini is tender.
Serve with grated Parmesan and some good bread.