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Slow-Cooker Italian Tortellini Stew

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By Betty Crocker Kitchens
Updated Oct 14, 2010
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Enjoy Italian-style dinner tonight with this filling tortellini stew recipe that’s slow cooked using beans, tomatoes, cheesy tortellini and broth.

Slow-Cooker Italian Tortellini Stew

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 small onion, finely chopped
  • 2 medium zucchini, halved, cut into 1-inch slices
  • 2 (14 1/2-oz.) cans ready-to-serve vegetable or chicken broth
  • 1 (28-oz.) can crushed or diced tomatoes, undrained
  • 1 (15.5-oz.) can great northern beans, drained, rinsed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried basil leaves
  • 1 (8-oz.) pkg. uncooked dry cheese-filled tortellini

Instructions

  • Step 
    1
    In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
  • Step 
    2
    Cover; cook on low setting for 6 to 8 hours.
  • Step 
    3
    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.

Nutrition

170 Calories
3g Total Fat
9g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
170
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
760mg
32%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
20%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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