Italian Tortellini Stew- Crock Pot

One of my monthly goals this month was to make some new crock pot meals.  I have been getting lots of emails from Kraft Foods, Betty Crocker & Cooking Light with new fall recipes.  This is the first one I picked out.  The prep time for this meal was a breeze.  I cooked the stew all day on low and added the tortellini as directed about 20 minutes before serving.  This is a perfect dinner for a cool winter night.

Italian Tortellini Stew

Courtesy of Betty Crocker

Ingredients:
1 small onion, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 (14 1/2-oz.) cans ready-to-serve vegetable or chicken broth
1 (28-oz.) can crushed or diced tomatoes, undrained
1 (15.5-oz.) can great northern beans, drained, rinsed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried basil leaves
1(8-oz.) pkg. uncooked dry cheese-filled tortellini

Directions:
   1. In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
   2. Cover; cook on low setting for 6 to 8 hours.
   3. About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high;   cover and cook an additional 20 minutes or until tortellini are tender.

Makes 8 (1 1/4-cup) servings