By Holly V. Gray

Vegetable Tortellini Stew

Open a bottle of red and get ready to make a hearty and delicious stew!  This is what we had two nights ago along with some herbed biscuits for dipping.  Don’t worry about leftovers.  This stew freezes really well!

2 TBSP olive oil
1lb. vegan sausage (Match Meats makes a really good one)
3/4c. chopped onion
1c.sliced carrots
1 cup sliced celery
5 c. vegetable broth
1/2c. red wine
1 (14.5 oz.) can Italian seasoned diced tomatoes, with liquid
1c. ketchup
1 1/2 tsp. Italian seasoning
2 cloves garlic, minced
1 cup zucchini, sliced
1 pound fresh tortellini pasta
1 red bell pepper, diced
1/4 cup chopped parsley
salt and pepper to taste
1.  In a large pot, heat approximately 2 TBSP olive oil and brown sausage.
2.  Add onions and saute until tender. Add carrots, celery, vegetable broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic.
3.  Bring to a boil and simmer, uncovered, for 30 minutes.
4.  Meanwhile, in a separate pan, prepare tortellini according to package directions; drain and set aside.
5.  Stir in in the zucchini, tortellini, red bell pepper, and parsley.  
6.  Simmer, covered, for about 25-30
minutes.
7.  Season with salt and pepper.  Serve hot.
               



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