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+ servings
Tomato Tortellini Stew
Cook Time
30 mins
Total Time
30 mins
Servings: 6 servings
Author: MaryAnn Dwyer
  • 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
  1. 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.
  2. 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.