Friday, November 12, 2010

Tortellini Tuscan Soup

Tortellini Tuscan Stew

1(2 lb) butternut squash, peeled and seeded, cut into 1" chunks
1 large zucchini cut in 1" chunks
1 large yellow summer squash, cut in 1" chunks
1 large onion, diced
1 large red bell pepper, cut in 1" dice (I did not use)
4 oz thin green beans, trimmed and cut in 2" lengths
1 28 oz can crushed tomatoes
1 14 ½ oz can chicken or vegetable broth
2 Tbs fresh oregano chopped
1 ½ tsp chopped garlic
3/4 tsp salt
1 9 oz pkg fresh cheese tortellini
1 5 oz bag baby spinach
3 Tbs grated Parmesan cheese (I used more)

Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a 5 quart or larger slow cooker. Cover and cook on high 3 hours, or low 6 hours.

Uncover; turn slow cooker to high and stir in tortellini. Cover; continue to cook 15 minutes, or until pasta is almost tender.

Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender.

6 servings

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