Save on Pinterest

Italian Beef Tortellini Stew

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 (2-1/4 quarts)


  • 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


  • In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess.
  • 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.
  • 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 until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • rwippel
    Jan 9, 2018

    This Stew was hearty and delicious. The flour from the beef made the soup very think with almost a gravy like consistency. In the future, I think I will skip the flour step.

  • Kasha
    May 23, 2015

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

  • sdipiazza
    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.

  • atd77
    Aug 1, 2013

    No comment left

  • shelton463
    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
    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
    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
    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!