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Italian Tortellini Stew | Print |  E-mail

Italian Tortellini Stew

This is a great dish for when the nights are chilly in Italy.

4 servings


1 medium chopped onion
2 medium zucchini, chopped in 1 inch cubes
28 ounces vegetable broth or chicken broth
28 ounces undrained crushed tomatoes
15 ounces drained rinsed great northern beans
2 tablespoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces uncooked dry cheese-filled egg tortellini

1. Combine all ingredients except tortellini in crockpot.
2. Mix well.
3. Cover& cook on low setting for at least 6 hours.
4. When ready to serve, increase heat to high setting.
5. Add tortellini.
6. Cook an additional 20 minutes or until tortellini are soft


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