Whole Wheat Tortellini, Vegetable & White Bean Stew

Whole Wheat Tortellini, Vegetable & White Bean Stew

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10 min.
25 min.
4 Servings

This hearty Whole Wheat Tortellini, Vegetable & White Bean Stew is great for lunch or dinner. Top with shredded cheese.


  • 1 package BUITONI Refrigerated Whole Wheat Three Cheese Tortellini (9 oz.)
  • 1 tablespoon extra virgin olive oil
  • 1 large zucchini, cut in half lengthwise and sliced
  • 3/4 cup thinly sliced carrots
  • 1/3 cup frozen corn kernels
  • 2 teaspoons finely chopped garlic
  • 1 1/2 cups chicken broth
  • 1/2 cup BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/3 cup canned white beans, drained
  • 1 teaspoon chopped fresh thyme
  • 3 to 4 cups (half of 6-ounce bag) baby spinach
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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PREPARE pasta according to package directions.

HEAT oil in large, nonstick skillet over medium heat; add zucchini, carrots, corn and garlic. Cook, stirring occasionally, for 2 minutes. Add broth, marinara sauce, beans and thyme; reduce heat to low. Cook, stirring occasionally, for 4 minutes. Add spinach; cook for 1 minute. Toss pasta with sauce. Top with cheese; serve immediately.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 310
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 960mg (40% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 7g (29% of DV)
  • Sugars: 5g
  • Protein: 13g
  • Vitamin A: 100% of DV
  • Vitamin C: 35% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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