Tortellini Stew with Spinach

Author:Inspired by Vegetarian Times, 2001.12
Yield:3 servings
Category:Main Courses


8 oz. tortellini
1 tsp. olive oil
2 cloves garlic, minced or pressed
5 oz. frozen spinach, thawed
14 oz. diced tomatoes
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/8 cups fresh parsley, chopped
 Parmesan cheese, freshly grated


  1. Bring large pot of water to boil over high heat. Add tortellini to boiling water and cook, uncovered until just tender to bite, about 10 minutes.
  2. Meanwhile, in a large saucepan, heat oil over low heat. Add garlic, and cook. Stir often, until golden, 1 to 2 minutes. Stir in spinach, tomatoes, oregano, and basil. Increase heat to medium, and bring to a simmer. Cook until heated through, stirring occasionally, about 5 minutes.
  3. Drain tortellini well. Stir into tomato mixture along with parsley. Season with salt and pepper to taste. Serve in shallow bowls, sprinkled with Parmesan cheese to taste.


Nutrition Facts

3 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Trans Fat
Cholesterol 98mg33%
Sodium 411mg17%
Total Carbohydrate 24g8%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 10g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.