Tortellini and soup is a fantastic combination for a healthy, satisfying meal, so why not put the two together and make tortellini soup. There are many ways to make a soup with this hearty pasta. Tortellini has some similarities to ravioli, since it is an outer layer pasta with fillings that are usually cheese or meat.
Tortellini, however, is a big thicker and is curved. It is traditionally and affectionately referred to as “belly button” pasta. There is a wide range of dishes that feature tortellini soup, from creamy tortellini to tortellini beef stew.
Most of these recipes use tortellini that is frozen or refrigerated and can be found in regular supermarkets, but you can also make your own if you have a pasta machine. For fresh pasta, cook it a few minutes less so it isn’t overdone. Usually frozen tortellini should be cooked in boiling water for around 7 to 9 minutes.
. 1. Tortellini Beef Stew
- ½ cup of flour
- ½ teaspoon black pepper
- 1 pound of stew meat, sliced into one inch slices
- 4 tablespoons of olive oil, divided
- 2 carrots
- 2 celery stalks
- 1 large zucchini, cut into ½ inch slices
- 2 garlic cloves minced
- 1 teaspoon of dried basil
- 1 teaspoon dried oregano
- ½ cup dry red wine
- 1 can crushed tomatoes
- 3 ½ cups beef broth
- 1 9 ounce package cheese tortellini
- 1 package frozen spinach
Take a plastic bag, and put the pepper and flour in it. Drop the meat into the bag and coat it. Take a Dutch oven and put the olive oil in. Brown the pieces of meat in the oil and put the meat on the side. Saute the vegetables and put in spices and garlic. Put wine in the Dutch oven and add tomatoes, meat and broth. Put in spinach and tortellini and cook for 10 minutes.