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Tortellini Tuscan Stew

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Ingredients

  • (peeled & seeded, cut into 1" chunks)
  • 2 lb butternut squash
  • 1 lg zucchini
  • 1 lg yellow summer squash
  • 1 lg diced onion
  • 1 lg diced red bell pepper
  • 4 oz thin green beans, trimmed & cut into 2" lengths
  • 1 can 28 oz crushed tomatoes
  • 1 can 14 oz chx broth
  • 2 tbsp fresh oregano
  • 1 1/2 tsp garlic, chopped
  • 3/4 tsp salt
  • 1 pkg fresh cheese tortellini
  • 1 bag 5 oz baby spinach
  • 3 tbsp grated parm

Details

Preparation

Step 1

Combine all ingredients, except tortellini, spinach, and parm in a 5 qt slow cooker. Cover & cook on high 3 hours or low 6 hrs.

Uncover, turn slow cooker to high & stir in tortellini. Cover, cook 15 mins or till pasta is almost tender.

Uncover, gently stir in spinach & parm. Cover & cook 5 mins till spinach is cooked down & tortellini is tender.

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