This creamy Slow Cooker Tuscan Tortellini Stew will have your mouth watering from the first bite to the last!
Another stew lady classic is my delicious meatball stew recipe.
If you enjoy this recipe you might also like my Chicken and White Bean Stew
The full list of ingredients, detailed instructions, and the recipe notes for Tuscan tortellini stew are included in the recipe card below.
- Italian Sausage – Andouille sausage has a distinctively rich and savory flavor. Its subtle spiciness makes this sausage perfect for this stew recipe. This type of sausage is easily found in the local grocery store.
- Fennel – Fennel is a unique-tasting herb that has a distinctive combination of sweet and savory flavors. Its taste is somewhat similar to anise, but fennel also has notes of fresh grass and hints of earthy spice. Fennel is a versatile ingredient that adds a complex flavor profile to any dish.
- Tortellini – Tortellini pasta is a filling-wrapped pasta. You can use cheese-filled tortellini or other variety.
- Parmesan – Aged parmesan freshly shredded has the best taste. I usually purchase small chunks of parmesan from the cheese counter at the grocery store.
How to Make The Recipe
Let the stew cool down and transfer the stew to an airtight container with a tight-fitting lid to prevent air from getting in and drying out the stew. Store in the refrigerator for up to 2-3 days.
You can also freeze the stew for longer storage. To freeze, let the stew cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to eat it, thaw it in the refrigerator or microwave, then heat it up on the stove or microwave until it’s hot. Tuscan tortellini stew can be frozen for up to 3 months.
When you’re ready to eat it, thaw it in the refrigerator or microwave, then heat it up on the stove or in the microwave until it’s hot.
Yes, you can substitute the sausage with ground beef, pork, or turkey, or you can omit the meat and make it a vegetarian stew.
If you prefer something different, try using small shells or rotini. Just be aware that the cooking time may vary depending on the type of pasta you use.
Did you make this recipe? I would love it if you left a comment or review! Be sure to follow “The Stew Lady” that’s me! on Pinterest.
Tuscan Tortellini Stew
- 1 tablespoon extra-virgin olive oil
- 1 small onion chopped
- 4 links Italian sausage sliced into 1/2-inch-thick rounds
- 4 cloves garlic minced
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth low sodium
- 1 cup water
- 1 fennel bulb trimmed and quartered
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups baby spinach
- ¼ cup heavy cream
- ½ cup parmesan grated for serving
- In a heavy skillet heat the oil over medium-high heat. Add onion and cook, stirring, until tender, about 4 minutes. Add the garlic and cook until fragrant, 30 second. Transfer to a 4-quart slow cooker.
- Add the Italian sausage to the skillet and cook until lightly browned on both sides, about 4 minutes and transfer to the slow cooker.
- Stir in diced tomatoes, chicken broth, water, and fennel. Cover and cook low for 6 hours.
- After 6 hours, uncover and stir in the spinach, tortellini, and heavy cream. Increase to high setting, cover and continue cooking for an additional 30 minutes or until the tortellini is tender.
- Top the soup with grated parmesan when serving.
- Can also cook on the stove top in a dutch oven over medium heat for 2 hours to save time.
- Sautéing vegetables first helps to develop their flavors.
- Be sure to brown the meat before adding the broth.
- To prevent overcooking and becoming too soft, add the tortellini towards the end of the cooking process. They generally only need a few minutes to cook.
- Add the greens towards the end of cooking as well, so they keep their vibrant color and don’t become too wilted.
- A sprinkle of freshly grated Parmesan cheese is a perfect finishing touch for a Tuscan tortellini stew.