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Tortellini Stew with Autumn Vegetables

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Submitted by fighterjane

YIELD

8 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
9 260.1
OUNCES ML/G TORTELLINI
fresh
1 md Onion, sliced 1
ONIONS
sliced 1/8 inch thick *
24 693.6
OUNCES ML/G TOMATOES, STEWED, CANNED
undrained
1 ½ 355
CUPS ML TOMATO JUICE
2 473
CUPS ML GREEN BEANS
cut, fresh or, frozen
¼ 113.4
POUND G MUSHROOMS
thin
1 1
SMALL SMALL POTATOES
cubed (unpeeled)
8 231.2
OUNCES ML/G CORN
canned or
3 3
CLOVES CLOVES GARLIC
chopped *
2 1E+1
TEASPOONS ML BASIL
dried *
1 15
TABLESPOON ML MINT LEAVES
dried
1 237
CUP ML PARSLEY LEAVES
fresh
79
CUP ML PARMESAN CHEESE
(soy), grated

Directions

Heat oil in large pot.

Add tortellini and onion, brown over high heat, stirring often, 1 to 2 minutes or until tortellini is nicely brown.

Add all remaining ingredients except parsley and parmesan.

Stir and bring to a simmer over medium heat.

Cover and cook 10 to 15 minutes or until vegetables are crisp but tender.

Just before serving, stir in parsley.

Sprinkle with parmesan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 141 26% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 323mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 14%
Sugars g
Protein 13g
Vitamin A 26% Vitamin C 55%
Calcium 12% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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