Italian Beef Tortellini Stew Recipe
Italian Beef Tortellini Stew Recipe photo by Taste of Home
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Italian Beef Tortellini Stew Recipe

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This is my first completely original recipe—and it turned out to be awesome! It’s a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. —Tammy Munyon, Wichita, Kansas
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
MAKES: 6 servings


  • 1/3 cup all-purpose flour
  • 1 teaspoon pepper, divided
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 2 medium zucchini, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 3 small carrots, sliced
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons each dried oregano, basil and marjoram
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups reduced-sodium beef broth
  • 1 teaspoon sugar
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach

Nutritional Facts

1-1/2 cups: 416 calories, 16g fat (5g saturated fat), 68mg cholesterol, 642mg sodium, 43g carbohydrate (6g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.


  1. In a large resealable plastic bag, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer.
  3. Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Add tortellini and spinach. Return to a boil. Cook, uncovered, for 7-9 minutes or until tortellini are tender. Yield: 6 servings (2-1/4 quarts).
Originally published as Italian Beef Tortellini Stew in Healthy Cooking February/March 2012, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Kasha User ID: 179140 226764
Reviewed May. 23, 2015

"Didnt have any zucchini so threw in a few over veggies, good taste"

sdipiazza User ID: 2106899 182923
Reviewed Feb. 12, 2014

"Followed the recipe as written. Mine turned out quite soupy and the zucchini was mushy. Next time I think I will cut back on the crushed tomatoes and beef broth a bit and put the zucchini in when the tortellini and spinach is added."

shelton463 User ID: 164053 137587
Reviewed May. 19, 2012

"We really enjoyed this and would make it again. The only problem was the tortellini got a bit mushy when reheating the leftovers, but that is to be expected I suppose. Nice & hearty!"

cooley2 User ID: 4942138 195840
Reviewed Feb. 21, 2012

"This was absolutely fantastic. Such a hearty dish full of wonderful veggies. I didn't experience problems at all. The meat was so tender and the pasta and veggies were perfect. Definitely a keeper!!"

mehalv User ID: 4612167 119789
Reviewed Feb. 1, 2012

"The flavors in this dish were great, and I loved the combination of tortellini and beef. However, the beef stew meat that I used didn't get quite as tender as desired - I think I prefer the beef stew chunks to have a longer cooking time, perhaps in the slow cooker. Regardless, this was a tasty combination of veggies, meat, and pasta, and made for a delicious hearty dinner."

nicolew0308 User ID: 5964447 180676
Reviewed Jan. 31, 2012

"This was a very rich and hearty stew, perfect for a cold winter night. It was a perfect "all in one" meal with the assortment of vegetables, the pasta and the beef cubes. The only problem I had was that mine burned a little on the bottom of my Dutch oven. I think I will need to reduce the simmering time by about 15 minutes on my stove. Other than that, I thoroughly enjoyed the dish and would make it again!"

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