Slow Cooker Italian Tortellini Stew

 

1

small onion, finely chopped

2

medium zucchini, halved, cut into 1-inch slices

2

(14 1/2-oz.) cans ready-to-serve vegetable or chicken broth

1

(28-oz.) can crushed or diced tomatoes, undrained

1

(15.5-oz.) can great northern beans, drained, rinsed

1/4

teaspoon salt

1/4

teaspoon pepper

1

tablespoon dried basil leaves

1

(8-oz.) pkg. uncooked dry cheese-filled tortellini

• 1 In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• 2 Cover; cook on low setting for 6 to 8 hours.
• 3 About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.