Tomato Tortellini Stew

 

Cook Time30minutes mins

Total Time30minutes mins

Course: Main Dish, Soup

Cuisine: Italian

Keyword: tomato stew with tortellini, tomato tortellini stew, tortellini soup recipe

Servings: 6 servings

 

Calories: 651kcal

 

Author: MaryAnn Dwyer

Ingredients

• 1 Tbsp. olive oil
• 1 lb. Italian sausage hot or sweet, casing removed
• 2 Tbsp. butter
• 1 cup yellow onion chopped
• 3 garlic cloves minced
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes or 1/2 tsp. if you like it spicy
• 1 28- oz. can diced tomatoes with Italian herbs
• 1 32- oz. package vegetable broth I use Pacific Foods
• 1 cup water
• 1 15- oz. can cannellini beans drained and rinsed
• 4 cups baby spinach leaves chopped
• 1 9- oz. package refrigerated cheese tortellini
• 1/3 cup heavy cream
• 1/2 cup grated parmesan
• salt and pepper to taste

Instructions

• In a large stockpot, heat olive oil over medium heat. Add Italian sausage and cook until no longer pink, about 3-5 minutes, crumbling as it cooks. Drain fat.
• Add butter, onion, garlic, salt, pepper and red pepper flakes and cook until onions are translucent, about 3-4 minutes. 
• Add tomatoes, vegetable broth and water and bring to a boil. Reduce heat and simmer for 10 minutes. 
• Stir in the cannellini beans and spinach leaves and simmer until spinach leaves are wilted, about 1-2 minutes. 
• Add the cream and the tortellini and simmer for an additional 3-5 minutes or until the pasta is just tender. Ladle into bowls. Garnish with parmesan cheese.