Include in Print View:

Tortellini Stew With Autumn Vegetables

Tortellini Stew With Autumn Vegetables recipe image
This comforting Tortellini Stew is the perfect weeknight dinner for cool autumn evenings. Fresh tortellini pillow pockets of flavor as they simmer alongside crisp green beans, earthy mushrooms, and tender potatoes. The rich, savory broth is built from stewed tomatoes and tomato juice, infused with aromatic garlic, sweet basil, and a hint of mint for a bright Mediterranean twist. Its a satisfying, home-style dish that comes together in under 30 minutes. Serve it family-style with crusty bread to soak up every drop of the flavorful sauce. Garnished with fresh parsley and a sprinkle of vegan parmesan, this stew is both nourishing and delicious, making it a reliable favorite for busy nights when you crave warmth and simplicity.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 33.1
Dietary: Gluten-free, Vegetarian
Description
This comforting Tortellini Stew is the perfect weeknight dinner for cool autumn evenings. Fresh tortellini pillow pockets of flavor as they simmer alongside crisp green beans, earthy mushrooms, and tender potatoes. The rich, savory broth is built from stewed tomatoes and tomato juice, infused with aromatic garlic, sweet basil, and a hint of mint for a bright Mediterranean twist. Its a satisfying, home-style dish that comes together in under 30 minutes. Serve it family-style with crusty bread to soak up every drop of the flavorful sauce. Garnished with fresh parsley and a sprinkle of vegan parmesan, this stew is both nourishing and delicious, making it a reliable favorite for busy nights when you crave warmth and simplicity.
Ingredients
  • 1 tablespoon Olive oil
  • 9 ounce Fresh tortellini (Contadinia
  • 1 medium Onion, sliced 1/8 inch thick
  • 24 ounce Stewed tomatoes, undrained
  • 1.5 cups Tomato juice
  • 2 cups Green beans, cut (fresh or Frozen)
  • 0.25 pound Mushrooms, sliced thin
  • 1 small Potato, cubed (unpeeled)
  • 8 ounce Corn, canned or frozen
  • 3 cloves Garlic, chopped
  • 2 teaspoons Dried basil
  • 1 tablespoon Dried mint
  • 1 cup Fresh parsley sprigs
  • 0.33 cup [Soy] parmesan cheese, Grated
Directions
  1. 1
    Heat olive oil in a large pot over medium-high heat.
  2. 2
    Add the fresh tortellini and sliced onion to the pot.
  3. 3
    Stir frequently and cook for 1-2 minutes, until the tortellini is lightly browned.
  4. 4
    Add the stewed tomatoes, tomato juice, green beans, mushrooms, potatoes, corn, garlic, dried basil, and dried mint.
  5. 5
    Stir well to combine all ingredients and bring the mixture to a simmer over medium heat.
  6. 6
    Cover the pot and cook for 10-15 minutes, or until the vegetables are crisp-tender and the potatoes are cooked through.
  7. 7
    Remove from heat and stir in the fresh parsley sprigs.
  8. 8
    Ladle into bowls and sprinkle with grated vegan parmesan cheese before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 33.1kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh tortellini for the best texture; if using dried, increase cooking time by 5-10 minutes.

For a heartier stew, add other seasonal vegetables like butternut squash cubes or carrots along with the potatoes.

This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you prefer a thinner consistency, add an additional 1/2 cup of vegetable broth or water.

Keywords: autumn, tortellini, stew, vegan, vegetables, tomato, green beans, mushrooms, potato, corn, garlic, basil, mint, one-pot, weeknight, mediterranean, comfort food, plant-based, simmered, easy dinner
Read it online: https://www.chefs-mate.com/recipe/tortellini-stew-with-autumn-vegetables/