Vegetable Tortellini Stew

Open a bottle of red and get ready to make a hearty and delicious stew!  This is what we had two nights ago along with some herbed biscuits for dipping.  Don't worry about leftovers.  This stew freezes really well!

2 TBSP olive oil

1lb. vegan sausage (Match Meats makes a really good one)

3/4c. chopped onion

1c.sliced carrots

1 cup sliced celery

5 c. vegetable broth

1/2c. red wine

1 (14.5 oz.) can Italian seasoned diced tomatoes, with liquid

1c. ketchup

1 1/2 tsp. Italian seasoning

2 cloves garlic, minced

1 cup zucchini, sliced

1 pound fresh tortellini pasta

1 red bell pepper, diced

1/4 cup chopped parsley

salt and pepper to taste

1.  In a large pot, heat approximately 2 TBSP olive oil and brown sausage.

2.  Add onions and saute until tender. Add carrots, celery, vegetable broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic.

3.  Bring to a boil and simmer, uncovered, for 30 minutes.

4.  Meanwhile, in a separate pan, prepare tortellini according to package directions; drain and set aside.

5.  Stir in in the zucchini, tortellini, red bell pepper, and parsley.  

6.  Simmer, covered, for about 25-30
minutes.

7.  Season with salt and pepper.  Serve hot.