Tortellini Tuscan Stew
By s_curtis444
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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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