Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, water and mustard in the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture on the rolls.
In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Ladle soup into 10-oz. ovenproof soup bowls or …
In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender. Cook tortellini according to package directions; drain.
Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17×11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.