- 1 onion, medium, chopped
- 2 zucchini, medium, diced
- 28 oz. vegetable broth, can also use chicken broth
- 28 oz. crushed tomatoes -- undrained
- 15 1/2 oz. great northern beans -- rinsed and drained
- 2 T. dried basil leaves
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 8 oz. uncooked cheese-filled tortellini
This recipe for Crock Pot Italian Tortellini Stew is one that is so YUMMY, and will definitely be in your meal rotation!
1. Combine all ingredients EXCEPT tortellini in crock pot.
2. Cover. Cook on Low for 6-8 hours.
3. Increase heat to high. Adding tortellini and cook an extra 20-30 minutes or until tortellini is cooked.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
I made this yesterday and it was very yummy. I am recently single and like to cook a couple of big dishes a week to eat on and freeze the leftovers for later. The crockpot is perfect for this! I have purchased your book and look forward to a more intimate relationship with my crockpot.
I made this and loved it! I used low sodium chicken broth, didn’t use the great northern beans (just not a fan of them), used the Hunt’s petite diced tomato with spicy red pepper (gives it a little kick), and used chicken tortellini. Sometimes, I can also find chicken tortellini made with wheat pasta (for an even healthier version). It was very good and will def. make it again!
Made this today and it’s amazing! Definitely going in the rotation!!!!!