Slow Cooker Italian Tortellini Stew

Lately, Houston has been experiencing cold weather that warrants steamy, hot soup for dinner.  Hubby found this recipe from Betty Crocker’s website, and it was very easy to make. And more importantly, the soup itself was very tasty, and even better the next day!

The ingredients were: zucchini, onion, tortellini, chicken broth, great northern beans, crushed tomatoes, basil, salt and pepper.

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As usual, I cut up the zucchini and chopped up the onion.

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Drained and rinsed the beans.

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Dumped the zucchini and onion into the crock pot, and beans were next…

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Crushed tomatoes…

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Chicken broth…

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And peppered it.  I skipped the salt since the canned products already have salt on them.

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Mixed it…

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Covered it and let it cook all day long.

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Half an hour or so before dinner, I dropped in the tortellini.

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Then the basil…

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Mixed it and covered it again, cooked it on high for 20 minutes.

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When it was done, served it with grated parmesan cheese …. The soup was very good and tasty. It even tasted better the next day. This recipe is definitely a keeper!

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Print recipe here.

Slow Cooker Italian Tortellini Stew
Recipe courtesy: Betty Crocker

1 small onion, chopped
2 medium zucchini, halved, cut into 1 inch length
2 – 14.5 oz cans chicken broth
1 – 28 oz can crushed or diced tomatoes, undrained
1 – 15.5 oz can great northern bean, drained and rinsed
Salt and pepper to taste
1 tbs dried basil leaves
1 – 8 oz package uncooked dry cheese filled tortellini
Parmesan cheese for topping

Mixed everything into the crockpot, except basil and tortellini.
Cover, cook on low setting for 6 – 8 hours.
20 minutes prior serving, stir in basil and tortellini. Set heat to high and cover. Cook for an additional 20 minutes or until tortellini are tender. Serve with parmesan cheese if desired.

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