tablespoon vegetable oil (16 ounce) package Italian sausage cups chicken broth teaspoon whole fennel seeds (15 ounce) can tomato sauce (14.5 ounce) can diced tomatoes ¾ cup chopped carrots ¾ cup chopped yellow squash ¾ cup chopped zucchini 1 tablespoon dried basil 2 cups frozen cheese tortellini Salt and pepper, to taste Grated Parmesan cheese, optional
INGREDIENTS
1
2
3
1
3/4
1
1
1
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3/4
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1
Heat the vegetable oil in a large stock pot over medium heat. Form the sausage into 1-inch meatballs.
2
Working in batches, add the meatballs to the pot. Cook the meatballs until they are browned on all sides and no longer pink in the center, about 7-10 minutes. Remove the meatballs from the pot and set aside on paper towels. Drain any grease from the pot.
3
In the same pot, add the broth, fennel seeds, tomato sauce, diced tomatoes and carrots. Bring the pot to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, about 10 minutes.
4
Add the squash, zucchini, basil and tortellini. Bring the pot to a boil over medium heat and cook until the tortellini is tender, about six minutes.
5
Add the meatballs and heat through. Season with salt and pepper to your preference. Garnish with Parmesan cheese if desired.
Yield
2 cups
calories
474 kcal per serving
FAT
23 g per serving
caRBS
37 g per serving