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Beef & Tortellini Marinara with Green Beans

Total Time

Prep: 30 min. Cook: 6-1/2 hours


11 servings

This hearty Italian pasta stew is a tradition with my family. It's great served with crusty Italian bread to dip in the sauce and with a nice big green salad. I like to have a glass of red wine with this meal-in-one.—Joyce Frey, Jacksville, Kansas
Beef & Tortellini Marinara with Green Beans Recipe photo by Taste of Home


  • 1 pound beef stew meat
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 jar (26 ounces) marinara or spaghetti sauce
  • 2 cups dry red wine or beef broth
  • 1 pound fresh green beans, trimmed
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1/2 pound small fresh mushrooms
  • 2 envelopes thick and zesty spaghetti sauce mix
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon dried minced onion
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1 package (9 ounces) refrigerated cheese tortellini


  1. In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker.
  2. Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
  3. Stir in tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through.

Nutrition Facts

1 cup: 310 calories, 10g fat (3g saturated fat), 37mg cholesterol, 1118mg sodium, 29g carbohydrate (11g sugars, 3g fiber), 14g protein.

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