Thereâ€™s just something about tortellini â€“ 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 canâ€™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 wonâ€™t be terribly high when you pair it with inexpensive ingredients. Hereâ€™s a soup recipe with this amazing pasta.
Spinach & Tortellini Soup
- 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. Saut 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.
Whatâ€™s your favorite tortellini recipe? Iâ€™d love to try it out!
Recipe originally posted on SCJohnson.com.