Chicken and Vegetable Tortellini Stew

Put your slow cooker to use in a hearty stew with a twist -- cheesy tortellini added near the end of the cooking time.


6 servings


2 medium carrots, sliced (about 3/4 cup)
2 cloves garlic, finely chopped
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium bulb fennel, chopped
1 (19 ounce) can cannellini beans, drained, rinsed
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-ounce carton)
2 cups water
1 (9 ounce) package refrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 medium green onions, sliced (2 tablespoons)
1 teaspoon dried basil leaves
2 tablespoons shredded fresh Parmesan cheese


In 3 1/2 to 4-quart slow cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine. Cover; cook on LOW heat setting 6 to 8 hours.

About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Increase heat setting to HIGH. Cover; cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

Estimated Time

Preparation Time: 35 minutes Cook Time: 6 hours

Additional Information

Use one cup of sliced celery in place of the fennel.

To trim prep time, use washed baby spinach leaves. Select the small quantity needed for this stew from the grocery store salad bar.

Nutritional Information

Amount per serving: Calories 380 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 60 mg ; Sodium 740 mg; Total Carbohydrate 43 g (Dietary Fiber 7 g, Sugars 3 g), Protein 30 g; Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; Carbohydrate Choices: 3

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