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Slow Cooker Italian Tortellini Stew
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- #22376
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
1 medium onion, chopped
2 medium zucchini, diced
28 ounces chicken broth
28 ounces crushed tomatoes, undrained
1 can (15 ounce size) Great Northern beans, rinsed and drained
2 tablespoons dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces fresh cheese-filled tortellini
directions
Combine the onion, zucchini, chicken broth, tomatoes, beans, basil, salt, and pepper in the crock pot. Mix gently.
Cover the crock pot and cook on low heat for 2-3 hours or until the vegetable are tender.
Turn the crock pot to high. Stir in the tortellini and cook, covered, for 20 minutes or until the tortellini is cooked.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
162 calories, 2 grams fat, 27 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
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reviews & comments
August 3, 2014
I didn't expect the family to rave about this but they did. Just the right blend of flavors I guess!
November 14, 2009
This stew was really very tastey and satisfying for a chilly fall dinner. I did make some changes though. I substituted dried oregano for the basil, added 1lb. of chicken thighs, 2 garlic cloves crushed, a sprig of rosemary, and used frozen tortellini. I think next time I'll add the pasta earlier since it thickens the sauce a bit. This stew is definitely better the 2nd day.
February 2, 2007
This is delicious! I added one, undrained 11oz. can of green giant white summer corn for crunch/texture at the very end before serving. Glad I did. I used fresh tortellini (I did half white tortellinis and half green spinach ones for color) so it took only minutes to finish, and was very pretty! This recipe is a keeper for certain! Bringing it to Super Bowl party.
February 8, 2005
All of my family and friends love this really tasty stew! I also add a 12 to 13 ounce can of chicken at the beginning of cooking (omit salt). Sometimes I change the dried spices. I use one tablespoon of basil AND one tablespoon of oregano -OR - 2 tablespoons of spicy spaghetti seasoning (omit salt).