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

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 equals 416 calories, 16 g fat (5 g saturated fat), 68 mg cholesterol, 642 mg sodium, 43 g carbohydrate, 7 g fiber, 26 g 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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Reviewed May. 23, 2015

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

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."

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!"

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!!"

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."

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