Tortellini Tuscan Stew
1 (2-lb) butternut squash, peeled and seeded, cut into 1-inch chunks
1 large zucchini, cut in 1-inch chunks
1 large yellow summer squash, cut in 1-inch chunks
1 large onion, diced
1 large red bell pepper, cut in 1/2-inch dice
4 oz thin green beans, trimmed and cut in 2-inch lengths
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) chicken or vegetable broth
2 Tbsp fresh oregano, chopped
1 1/2 tsp chopped garlic
3/4 tsp salt
1 package (9 oz) fresh cheese tortellini
1 bag (5 oz) baby spinach
3 Tbsp grated Parmesan cheese
1. Combine all ingredients, except tortellini, spinach, and Parmesan cheese, in a 5-quart or larger slow cooker. Cover and cook on high 3 hours or low 6 hours.
2. Uncover; turn slow cooker to high and stir in tortellini. Cover: continue to cook 15 minutes, or until pasta is almost tender.
3. Uncover; gently stir in spinach and Parmesan. Cover; cook 5 minutes until spinach is cooked down and tortellini is tender.
Calories (per serving): 254
Total Fat (per serving): 5g