There’s just something about tortellini – it may very well be the perfect pasta. It is the perfect shape for a fork or a spoon and they are the perfect size for one delicious bite. It freezes beautifully too, if for some reason you can’t eat them all at once, or if you find them on special and buy a few extra packages.
Douse with marinara sauce and some Parmesan cheese for a simple (and inexpensive) lunch or supper. Drench them in a thin pesto sauce for a little more elegance, or drop them into your favorite minestrone style soup.
They cost a little more than other kinds of pasta noodles, but it is well worth the splurge every now and again. Your overall meal cost won’t be terribly high when you pair it with inexpensive ingredients. Here’s a soup recipe with this amazing pasta.
Spinach & Tortellini Soup
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 20 minutes
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chopped carrots
- 4 cups beef broth (use vegetable broth for vegetarian meal)
- 1 10 oz. box frozen spinach
- 15 oz. can diced tomatoes
- 2 cups cheese filled tortellini
- Salt and pepper, to taste
- Add the olive oil to a large stockpot or Dutch oven. Sauté the onion, garlic and carrots for two to three minutes. Then pour in the beef broth plus two cups of water.
- Stir in the frozen spinach (no need to thaw), the diced tomatoes and bring to a boil.
- Add the tortellini and let cook for seven to eight minutes. Remove from heat immediately to keep the tortellini from overcooking.
- Season with salt and pepper to taste.
- Serve tortellini soup with simple side salad or other vegetables.
What’s your favorite tortellini recipe? I’d love to try it out!
Recipe originally posted on SCJohnson.com.