One day I'll make Mario Batali's marvelous tortellini in brodo. But, that requires making the tortellini from scratch, plus cooking an intense all-day broth. That will be an experience, I'm sure. But, I'm not up to that right now. Instead, I used ready made tortellinis and stock. This is a good tasting meal, that most people enjoy eating. And the fact that it's incredibly quick and easy certainly recommends it for those moments when preparing a meal seems downright demoralizing. It's also a recipe that lets you improvise and add the ingredients that you like. I added some leftover chicken, but Italian sausage would be good too. Or leave meat out and enjoy a perfect vegetarian meal.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
This is just a suggestion. Make it the way you want.
1 package of ready made cheese tortellini
about 8 cups chicken or vegetable stock
about 1/2 cup slivered carrots and red bell pepper
1/2 cup chopped basil
2 handfuls baby spinach or arugula
1 cup chopped cooked chicken (optional)
salt and pepper
1/2 cup grated parmesan
Cook the tortellini according to package directions. As the water for it is coming to a boil, prepare your vegetables and herbs, and heat the stock to a simmer. Add the chicken to the stock and simmer for about 2 minutes, then remove from heat. Add salt and pepper to taste. When the pasta is done and drained, add it, the vegetables, herbs, and parmesan to the soup. Serve immediately.