Tortellini in Broth Recipe

This is such a quick, easy and delicious recipe – I guarantee it will become one of your go-to cool-weather meals in no time!

P.S. Doesn’t this photo look like it was taken out of a 70s cookbook?

Ingredients: Makes 4 Bowls

  • chicken broth (32 oz/1 qt)
  • 1 large package tortellini (we prefer Buitoni brand)
  • 2 tbsp basil pesto (or 2 tbsp finely chopped basil leaves)
  • 4-5 smashed garlic cloves
  • red pepper flakes
  • salt
  • grated parmesan cheese

Directions

  1. Pour broth into a medium saucepan and bring to boil over medium-high heat.
  2. To the broth, add: pesto (or basil), garlic and a few shakes of red pepper flakes.
  3. When the broth comes to a boil, reduce to simmer and cover.
  4. Meanwhile, bring a large pot of salted water to a boil and add the tortellini.  Cook according to the package directions.
  5. Give the broth a quick taste test, add a pinch of salt if needed (seasoning will vary depending on your taste and on which broth and pesto you use).
  6. Drain the tortellini and spoon into bowls.
  7. Ladle the simmering stock over the tortellini.
  8. Sprinkle the parmesan cheese over the top of the dish and enjoy!

Super easy, unbelievably tasty and so comforting.

Make this dish vegetarian by using vegetable stock and cheese-filled tortellini!

Got questions or suggestions?  Leave them in the comments!

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3 comments

  1. I use buitoni brand too. I should try this, normally I just drain the tortellini and drop in a smidge of butter or olive oil, but your recipe is much more of a meal.

    Also, I am giggling a bit at you needing a warm meal; you live in Florida! :)

    • Haha well our air conditioning is still on, so it CAN get a little chilly in our apartment ;) But you’re right, tortellini on its own isn’t enough – I like this recipe because it turns tortellini into a meal without having to bother with a side.

  2. Pingback: Basil Pesto and White Bean Dip | What. No Mints?


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