Italian Tortellini Stew
Warm up with a hearty bowl of Italian Tortellini Stew, a comforting one-pot recipe brimming with vibrant vegetables, tender cheese tortellini, and a medley of Italian-inspired flavors. This easy-to-make stew brings together sautéed onions, garlic, carrots, zucchini, and celery in a rich tomato and vegetable broth, perfectly seasoned with dried Italian herbs. Fresh spinach adds a nutritious touch, while refrigerated cheese tortellini makes it irresistibly satisfying. Ready in just 45 minutes, this stew is ideal for busy weeknights or cozy weekends. Garnish with grated Parmesan and fresh basil for a burst of flavor, and enjoy a delicious blend of savory tastes in every spoonful. Perfect for feeding the family or meal prepping, it’s a wholesome and filling dish that will have everyone asking for seconds. Keywords: Italian Tortellini Stew, vegetable stew, easy dinner, cheese tortellini recipe, comforting soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 3 cups fresh spinach, chopped
- 20 ounces refrigerated cheese tortellini
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped (optional)
- (to taste) grated Parmesan cheese, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant and translucent.
Stir in the carrots and celery, cooking for another 5 minutes until slightly softened.
Add the diced zucchini, canned diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine.
Sprinkle in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to medium-low and let the stew simmer uncovered for 15 minutes, stirring occasionally.
Stir in the fresh spinach and cheese tortellini. Cook for another 5-7 minutes, or until the tortellini is tender and heated through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the pot from heat and stir in fresh basil leaves, if using.
Ladle the stew into bowls and garnish with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 10238 mg | 445% | |
| Total Carbohydrate | 429.4 g | 156% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 60.9 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1504 mg | 116% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6434 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
