“This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #JoytotheTable http://cmp.ly/3/8vNxcO.”
So, I’ve said in previous posts, that Hubs is not a pasta fan. And yet, we have pasta AT LEAST once a week, sometimes two or three times a week. He STILL contends that he’s not a pasta fan, but so far he has four and five starred all the pasta dishes I have made, including this one. hehe – I think he’s a secret, closet pasta eater ;)
This Parmesan Broth Tortellini dish is so simple and requires very little ingredients. I actually threw it together last minute myself :)
When Hubs & I first dated we lived a couple of towns over where they have a Safeway grocery store. I know I’m a sentimental cheese-ball, but I have one in my hometown where I grew up too & I really enjoy Safeway and their selection (plus it reminds me of home :). So, this past weekend we happened to be over in our old stomping ground for my niece’s birthday, and I asked nicely kinda demanded we pop in so I could throw together a quick last minute dinner.
Thinking on my feet my friends, thinking on my feet!
I went directly to Hubs “favorite” – the pasta aisle (heehe), and then went directly to my favorite – the Barilla pasta. We’ve never tried the Barilla Tortellini before but I decided to try something new instead of the usual. I grabbed the Barilla Three Cheese Tortellini & the Cheese and Spinach Tortellini – had to get both because this thrifty mama couldn’t pass up the deal they were having on them ($.75 off the purchase of ONE (1) package of Barilla Tortellini). I’m saving the Cheese & Spinach for later when I need to throw together a last minute meal – yay me! – for thinking ahead for once!!!
This no-fuss, quick and simple Parmesan Broth Tortellini dish is full of flavor and requires very few ingredients to pull together for dinner tonight.
Ingredients
Instructions
- Using a Dutch oven or equivalent, pour in vegetable stock and bring to a rapid boil.
- Add Parmesan cheese rinds, smashed garlic, and bay leaf.
- Reduce heat to medium simmer; Simmer for 30 minutes.
- After 30 minutes, pour broth through a strainer into a large bowl.
- Discard the Parmesan, garlic, & bay leaf and return the broth to the pot.
- Heat the broth and bring to a low boil.
- Add Tortellini; Cook for 10 minutes, stirring occasionally.
- Scoop out the Tortellini with a slotted spoon and divide among bowls.
- Pour a couple of ladles of broth over the Tortellini in each bowl.
- Garnish with chopped parsley; Serve.
Notes
Adapted from The Kitchn
What’s your favorite Barilla pasta?
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Maybe because I’ve never been looking for them before, but I cannot recall ever seeing Parmesan cheese rinds. Are they sold in stores or are they just something that are left over after finishing off a block of Parmesan? Sorry if that is a silly question, but I don’t eat much dairy. I really want to try this recipe though.
You are right Roni – they are what’s leftover, just the rinds themselves. My local Wegman’s sells the rinds by themselves, for cooking. Maybe you could ask at your grocery store deli counter?
I LOVE tortellini! I can’t wait to try this, thanks for sharing!
~Amanda
A Mother’s Craftuition
Thanks for checking it out Amanda! xx