Tuscan Tortellini Stew
This creamy Slow Cooker Tuscan Tortellini Stew will have your mouth watering from the first bite to the last!
Servings: 2 bowls
Calories: 523kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon small onion chopped
- 1 link Italian sausage sliced into 1/2-inch-thick rounds
- 1 cloves garlic minced
- ¾ cup diced tomatoes
- 1 cups chicken broth low sodium
- ½ cup water
- 1 tablespoon fresh fennel trimmed and quartered
- 4 ounces package refrigerated cheese tortellini
- 1 cups baby spinach
- 1 tablespoon heavy cream
- 2 tablespoons parmesan grated for serving
Instructions
- In a heavy skillet heat the oil over medium-high heat. Add onion and cook, stirring, until tender, about 4 minutes. Add the garlic and cook until fragrant, 30 second. Transfer to a 2-quart slow cooker.
- Add the Italian sausage to the skillet and cook until lightly browned on both sides, about 4 minutes and transfer to the slow cooker.
- Stir in diced tomatoes, chicken broth, water, and fennel. Cover and cook low for 6 hours.
- After 6 hours, uncover and stir in the spinach, tortellini, and heavy cream. Increase to high setting, cover and continue cooking for an additional 30 minutes or until the tortellini is tender.
- Top the soup with grated parmesan when serving.
Notes
- Can also cook on the stove top in a dutch oven over medium heat for 2 hours to save time.
- Sautéing vegetables first helps to develop their flavors.
- Be sure to brown the meat before adding the broth.
- To prevent overcooking and becoming too soft, add the tortellini towards the end of the cooking process. They generally only need a few minutes to cook.
- Add the greens towards the end of cooking as well, so they keep their vibrant color and don't become too wilted.
- A sprinkle of freshly grated Parmesan cheese is a perfect finishing touch for a Tuscan tortellini stew.
Nutrition
Serving: 2cups | Calories: 523kcal | Carbohydrates: 33g | Protein: 22g | Fat: 34g | Sodium: 801mg | Fiber: 4g | Sugar: 5g
