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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.
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Stir all ingredients except tortellini in prepared dutch oven   |
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