Tortellini Stew with Autumn Vegetables

Here’s the kind of stew you want simmering on the stove when the leaves start turning and the air goes crisp.

Tortellini gets browned in olive oil first, which gives the pasta a toasty, nutty edge that holds up beautifully once the broth goes in. That one extra step makes all the difference.

Stewed tomatoes, tomato juice, green beans, mushrooms, potatoes, and corn pile in next, simmering together until everything is just tender enough to eat but still has some bite.

Basil and dried mint add a warm, herbal backbone, and a big handful of fresh parsley stirred in right at the end keeps things bright. A snowfall of Parmesan on top, and dinner is served.

Kitchen Tips

• Brown the tortellini over high heat and don’t stir too much. You want actual color on the pasta, not just warmed-through.
• Use unpeeled potatoes. The skin holds the cubes together during simmering and adds a rustic texture.
• Keep the vegetables crisp-tender. Overcooking turns this into mush. Check them at the 10-minute mark.
• This stew thickens as it sits. Add a splash of tomato juice or water when reheating leftovers.