Camp Fire Recipe: Tortellini Stew

I am always looking for ways of sneaking in more vegetables into my family’s diet.  While my husband is not fond of soup or stew, he can tolerate this dish especially if I had a secret ingredient.  What is that ingredient?  Well, you may have noticed that there is no meat in this recipe. It is essentially a vegetable stew with cheese filled pasta.  To make this dish more rib sticking, you can add shredded chicken or turkey.  If you do not have either one of these, consider adding chicken sausage with sun-dried tomatoes.

Camp Fire Recipe:  Tortellini Stew


Liquid or spray oil

1 small onion

1 red bell pepper

2 medium zucchinis

2 14.5 ounces of chicken broth

28 ounce can of crushed or diced tomatoes

15.5 ounce can of white beans

¼ teaspoon of salt

¼ teaspoon of black pepper

½ teaspoon of garlic powder

1 Tablespoon of dried basil

8 to 12 ounces of dried, cheese filled tortellini



  1. Start the fire to prepare the coals.
  2. Lightly grease a 10 inch Dutch oven with liquid or spray oil.
  3. Finely chop the small onion and place in the Dutch oven.
  4. Cut the red bell pepper in half and place one half in a bag.  Finely chop the other half and place in the 10 inch Dutch oven.
  5. Cut each zucchini in half and slice into 1 inch pieces.  Place in Dutch oven.
  6. Pour in the chicken broth.
  7. Add tomatoes to the Dutch oven.
  8. Drain and rinse the white beans.  Pour into the 10 inch Dutch oven.
  9. Add the spices.
  10. Place the lid on the Dutch oven and move to a heat resistant surface.
  11. On that surface, arrange 12 prepared coals in a circle.
  12. Put the Dutch oven on top of these coals.
  13. Top the lid with 28 prepared coals.
  14. Cook for 15 minutes or until the liquid comes to a boil.
  15. Add tortellini to the stew and cook for another 25 minutes.
  16. Serve with crusty bread. 

As everyone knows, I am a cheese lover.  Yes, this dish is wonderful the way it is but if you really want to take it up a notch, consider adding some freshly grated Parmesan cheese to the top of the soup. Or, take a loaf of crusty bread, cut it in half, and top with shredded mozzarella cheese.  Grill to melt the cheese and serve.