stew

1 lb bulk Italian sausage
2 14-oz cans of chicken broth with Italian herbs
1 15-19-oz can white kidney (cannellini) beans, rinsed and drained
1 14 1/2-oz can diced tomatoes with basil, garlic and oregano, undrained
1 9-oz package of refrigerated cheese-filled tortellini
Finely shredded Parmesan cheese (optional)

• In a large skillet, cook sausage over medium heat until brown. Drain off fat. Slice into bite-size chunks.
• In a 3 1/2- to 4 1/2-quart crock pot, combine cooked sausage, broth, beans, and tomatoes.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in tortellini. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 15 minutes more. To serve, ladle stew into bowls and sprinkle with Parmesan cheese.

Hearty and yummy! Hubby makes this one for us ('cause it's easy…shhhhh). We found it in a Better Homes & Gardens slow-cooker recipe book. It's a total winner!