This Tomato Tortellini Stew is a soup that eats like a meal! Packed with veggies, meat and pasta, it’s sure to be a family favorite!
Updated: This post was first published here at the BHK in November 2017. I decided it was worthy of a reshare, so I’ve added a VIDEO, some new photos and notes to the post below.
And just like that, September 2020 is a thing of the past.
It blew by fast, didn’t it?!
October here we are!
We’re in full blown soup season at the BHK. We enjoy it for lunch and dinner. Creamy soups, brothy soups and soul-satisfying soups to keep us warm all through the fall and winter months.
You guys know I’m a summer girl at heart, but soups, stews, comfort food dishes and of course some pumpkin make fall totally welcome.
This Tomato Tortellini Stew is one of our faves! It eats like a meal, but you won’t feel like you’ve overdone it after a bowl, so a cookie or two for dessert won’t be a total no-no.
And talk about a total cinch to make. This recipe takes just 30 minutes from start to finish.
This stew is packed with lots of healthy veggies. It’s got tomatoes, cannellini beans, spinach, onions and vegetable broth. And the cheese tortellini and Italian sausage make it nice and hearty and so satisfying.
I like to use hot Italian sausage, but feel free to use sweet if you’d rather. I’ve added a bit of cream to make it nice and smooth and garnished it with some grated parm.
You’re going to love how comforting this stew is guys! It’s perfect with some crusty bread for dipping and a nice glass of wine. Hope you add it to your soup menu this season. Enjoy!
Don’t forget to check out the VIDEO below to see just how easy it is to prepare this stew for your family. It’s right above the recipe!
A Few Cook’s Notes for Tomato Tortellini Stew Recipe:
As I mentioned above, feel free to use either hot or sweet Italian sausage for this recipe. It depends how spicy you like things.
I use fresh cheese tortellini that you can find in your grocer’s refrigerated section.
- 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
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.