Any day I'm not working, I try to make a bigger meal so we have some leftovers and last night's meal provided us with plenty of yummy leftovers. Last night, we tried this Sausage Tortellini Skillet. It was a team effort, as I had Mike chopping up the onion and zucchini while I took the casing off the sausage and got that started cooking. We used some Hatch chili sausage that we found at HEB. It was a great choice and smelled amazing the whole time we cooked. It's a shame that Hatch chili time only happens for a short time each year. I cooked the sausage until it started crumbling and then added in the onions, zucchini, and garlic. I cooked it another 8 minutes. At that point, I needed to add more ingredients, but I was running out of room in my skillet. I transferred everything to my large cast iron Dutch oven and added in diced tomatoes, tomato sauce, tomato paste, basil, Italian seasoning, salt, Parmesan cheese, and tortellini. I mixed it up and put the lid on until it started bubbling. I let it cook for another 8 minutes and then removed it from heat, added mozzerella cheese, and it was ready to serve. We were both super happy with this delicious, low calorie, filling meal. It will provided plenty of leftovers for this week and will be a repeat in the future.

The New Austonian