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Slow Cooker Italian Tortellini Stew

Enjoy Italian-style dinner tonight with this filling tortellini stew recipe that’s slow cooked using beans, tomatoes, cheesy tortellini and broth.

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( 10 Ratings)

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Member Reviews ( 11 )

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Prep Time 15 min
Total Time 8 hr 15 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Cheese-filled tortellini is available both dried and fresh. Dry tortellini is on the shelf with other dry pasta; fresh tortellini is refrigerated near the dairy case with other fresh pasta. Fresh pasta cooks much more quickly than dry pasta. This stew recipe is developed using dry tortellini.

Made with vegetables broth, this stew is entirely meatless. The combination of beans, pasta and cheese provides complete protein.

Ladle the stew into sturdy serving bowls, and sprinkle it with freshly grated Parmesan cheese and chopped fresh basil. At the table, pass the pepper grinder.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups

Calories: 170
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% ),
Cholesterol: 4mg; 4%;
Sodium: 760mg; 760%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 5g 5% Sugars 4g 4% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 4/28/2013 7:43:42 PM REPORT ABUSE vateacher said:

Rating:

I made this for my lunches for the week. I added garlic powder, 1/2 teaspoon of oregano and some carrots, and used extra tortellini. Fabulous recipe. It smells great, tastes great, and makes for some good-sized portions. The best part is that it reheats well. With the changes I made, next time, I'll probably either add a little more broth or a small can of tomato sauce, but it was still great. A definite keeper.

This reply was: Helpful Inspiring

Posted 9/19/2012 1:15:45 PM REPORT ABUSE coloradosong said:

Rating:

I have it cooking as I type this. Since I love garlic and oregano and basil, I am using all 3. There is no way I could make this without garlic, and added it at the start. But the basil is from my herb garden, not dried, and I'm adding it in when there is about 1 hour to go, not 20 min. The same with the oregano. I want a lot of that flavor in it. I added our home-grown green pepper, as well, with a bit less zucchini (also from our garden). Smells wonderful! Can't wait to eat it! Having it with ciabatta bread I got on sale.

This reply was: Helpful Inspiring

Posted 5/8/2012 9:49:45 PM REPORT ABUSE Ruth said:

Rating:

This tastes much better the second/third day. I cut down on the dried basil by about half, also added some kidney beans a few days later - too much pasta for me. All in all a very good and tasty low fat dish.

This reply was: Helpful Inspiring