Friday, June 27, 2014

Tortellini Stew

      Adapted from a slow cooker recipe from Betty Crocker, what I liked about this Tortellini Stew is that you don't need to saute anything beforehand and none of the ingredients require refrigeration.  I would suggest lighting plenty of coals as you need to bring the liquid to a boil quickly before adding the tortellini.  In my 10 inch dutch oven I placed 12 coals in a ring around the bottom and covered the lid with 26-28 briquettes.  I prefer this more on the thick and filling side but if you like it more along the lines of a soup, add a little less pasta.  Make it even easier by chopping your vegetables before you leave home.  For a heartier dinner, toss in some sliced, pre-cooked Italian or chicken sausage with the tortellini.  An easy camping and pot luck recipe, be sure to bring the Parmesan cheese and a good crusty bread for mopping up the sauce. 

Tortellini Stew
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 14 1/2 oz cans vegetable or chicken broth
1 28 oz can crushed or diced tomatoes, undrained
1 15.5 oz can great northern beans, rinsed and drained
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 Tblsp dried basil
8 to 12 oz (depending on how soupy you like it) uncooked, dry, cheese-filled tortellini (the kind that comes in a box on a shelf in your grocery store)

     Lightly oil or spray dutch oven.
     Combine onion, red pepper, zucchini, chicken broth, tomatoes, beans and spices in prepared dutch oven.
     Cover and cook with as many coals as needed to bring liquid to a strong simmer, about 15 minutes.
     Stir in dried tortellini, stir well.
     Simmer for 20-25 minutes until stew is bubbling and tortellini are tender.
     Makes 6-8 servings.

Stir all ingredients except tortellini in prepared dutch oven

Bring to a strong bubble then add dried tortellini

Simmer for 20-25 minutes or until pasta is tender

Like magic, a bowl of cheesy tortellini in under 45 minutes


  1. Our garden is convulsing with the production of vegetables, so this recipe appeared to be the ideal way pare down the volume. I used squash as well as zucchini, and tossed in some french beans as well. Both of my sons gave it a thumbs up, and the wife is always happy when she is given a reprieve from the kitchen by the appearance of the black pot.
    Excellent, quick, simple, and tasty!
    Thanks, Liddy!

    1. Sounds like you had a very healthy dinner with all those vegetables from the garden Frenchy, so glad you and your family enjoyed the recipe and thanks for your feedback, Liddy

  2. My brother Aaroneous told me about your website. I haven't done DO cooking before but had to make a big meal for a campout at Lake Powell this year. We borrowed three ovens and I made the Tortellini Stew and the Peach Cobbler from your recipes. The stew turned out so great. Everyone loved it and although I doubled the recipe, I should have made half again as much. I didn't realize it would be so popular. The peach cobbler got burned on the top because I'm not good at regulating the heat and coals yet, but we scrapped the black part off and had "peach compote" with whipped cream. Crisis averted. I plan on getting my own DO and really getting good at it. Thanks for the great website and all your efforts. You are inspiring. - Kim

    1. Hi Kim, welcome to the world of dutch oven cooking. I'm so glad to hear the Tortellini Stew was well received and that you were able to salvage some of your dessert. It does take a little time to get the hang of it, sounds like you did extremely well for your first try. I find that your nose is a good indicator of when your meal is ready, as soon as you can smell whatever you are making, especially when baking, it's probably done. Thank you for your nice comments and happy cooking! Liddy