• 2 lb. butternut squash, peeled, seeded & cubed (10 oz. frozen ok too!)
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash, chopped
  • 1 large onion, diced
  • 1 large red bell pepper, seeded and diced
  • 28 oz. crushed tomatoes
  • 14.5 oz. chicken broth
  • 1 T. dried oregano
  • 1 tsp. garlic powder
  • 3/4 tsp. salt
  • 9 oz. fresh/refrigerated cheese tortellini
  • 5 oz. baby spinach
  • 3 T. Parmesan cheese, grated

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Slow Cooker Tortellini Squash Stew is a delightful stew, full of flavor and delicious veggies! The key to this recipe is using fresh veggies!

  1. Heat oil over medium-high heat in large skillet; add onions and salt and saute until translucent. Transfer to slow cooker.
  2. Top onions with  butternut squash, zucchini, yellow summer squash, onion, pepper, tomatoes, broth, oregano, and salt & pepper.
  3. Cover and cook on LOW for 6-7 hours
  4. Remove lid and stir in tortellini.
  5. Cover and cook for 15 – 20 minutes, or until pasta is cooked to al dente.
  6. Again, uncover and gently stir in spinach and Parmesan.
  7. Cover and cook for about 5 minutes or until spinach is wilted.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Tortellini Squash Stew

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