• 2 lb. butternut squash, peeled and seeded, cut into 1-inch chunks
  • 1 large zucchini, cut in 1-inch chunks
  • 1 large yellow summer squash, cut in 1-inch chunks
  • 1 large onion, diced
  • 1 large red bell pepper, cut in 1/2-inch dice
  • 4 oz. thin green beans, trimmed and cut in 2-inch lengths
  • 28 oz. crushed tomatoes
  • 14 1/2 oz. broth, chicken or vegetable
  • 2 T. fresh oregano, chopped
  • 1 1/2 tsp. garlic, chopped
  • 3/4 tsp. salt
  • 9 oz. tortellini, fresh cheese
  • 5 oz. baby spinach
  • 3 T. Parmesan cheese, grated

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

  1. Mix butternut squash, zucchini, yellow summer squash, onion, pepper, green beans, tomatoes, broth, oregano, and salt in a 5-quart slow cooker.
  2. Cover and crock on Low for 6 hours or on high for 3 hours.
  3. When crocking time is over, uncover and turn slow cooker to high and stir in tortellini.
  4. Cover and cook for 15 – 20 minutes, or until pasta is almost tender.
  5. Again, uncover and gently stir in spinach and Parmesan.
  6. Cover and cook for about 5 minutes or until spinach is cooked down and tortellini is tender.

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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