Recipe: Italian Tomato Soup Stew (using dill pickles)

Anne, Montrose, CO
I don't know if you are looking for one made with sweet or dill pickles. Both Betsy's Afternoon Stew and this stew recipe sound different/interesting...let us know.

ITALIAN TOMATO SOUP STEW

4 tomatoes, chopped (or whole canned tomatoes)
1 lb. Italian sausage, cut into bite
sized pieces
1 can Italian tomato sauce (15 oz. size)
7 c. beef stock
1 c. chopped onion
1 clove garlic, minced
1 c. sliced carrots
1-2 tbsp. chopped, fresh basil (or 1 tsp. dried)
1 tsp. oregano
2 c. sliced zucchini
1 c. fresh mushrooms, sliced if lg.
1 green pepper, seeded and sliced
1/4 c. chopped fresh parsley
1 1/2 c. sliced dill pickles
2 c. frozen tortellini (white or green or 1/2 and 1/2, or use sm. ravioli)

Combine tomato, sausages, tomato sauce, stock, onion, garlic, carrots, basil and oregano in a large pot and simmer (DO NOT BOIL) 30 minutes. Add remaining ingredients and simmer slowly for another hour, adding more water as needed to cook tortellini.

Makes 10 servings.