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.


8 servings


1 small onion, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 (14.5 ounce) cans ready-to-serve vegetable or chicken broth
1 (28 ounce) can crushed or diced tomatoes, undrained
1 (15.5 ounce) can great northern beans, drained, rinsed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried basil leaves
1 (8 ounce) package uncooked dry cheese-filled tortellini


In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.

Cover; cook on low setting for 6 to 8 hours.

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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 8 hours

Additional Information

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.

Nutritional Information

1 Serving (1 1/4 Cups): Calories 170 (Calories from Fat 25), Total Fat 3 g (Saturated Fat 1 g), Cholesterol 4 mg; Sodium 760 mg; Total Carbohydrate 26 g (Dietary Fiber 5 g, Sugars 4 g), Protein 9 g; Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable

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