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Crock Pot Tortellini Tuscan Stew

Slow Cooker Tortellini Tuscan Stew

  • Cooking Time:

    3 hours on High or 6 hours on Low with 30 minutes additional cooking
  • Servings:

    6

Ingredients

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, canned
14 1/2 oz. chick­en or veg­etable broth
2 T. fresh oregano, chopped
1 1/2 tsp. chopped gar­lic
3/4 tsp. salt
9 oz. fresh cheese tortelli­ni, pkg.
5 oz. baby spinach, bag
3 T. grat­ed Parme­san cheese

  1. Com­bine all ingre­di­ents, EXCEPT tortelli­ni, spinach, and Parme­san cheese, in a 5-quart or larg­er slow cook­er.
  2. Cov­er. Cook on High 3 hours or Low 6 hours.
  3. Uncov­er. Turn slow cook­er to high and stir in tortelli­ni.
  4. Cov­er. Cook 15 min­utes longer, or until pas­ta is almost ten­der.
  5. Uncov­er. Gen­tly stir in spinach and Parme­san.
  6. Cov­er. Cook 5 min­utes longer until spinach is cooked down and tortelli­ni is ten­der.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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