Monday, March 1, 2010

yumm.. Cheese Tortellini recipe

Hello everyone! Did you have a good weekend? Mine was great, but went by quickly as always. We had another couple over last week for dinner and a movie. I made this recipe, which is in a Real Simple cookbook that I own. I had made it previously and really liked it. This time, I used a little more of everything which was plenty and allowed for leftovers. I also added a few handfuls of baby spinach when I added the eggplant and peppers. If you're in the mood for a great vegetarian dish, I highly recommend it. Enjoy!


  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch pieces
  • 2 bell peppers, cut into 1/2-inch pieces
  • Kosher salt and black pepper
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 3 cups low-sodium vegetable broth
  • 1 pound cheese tortellini (fresh or frozen)
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup grated Parmesan (2 ounces)


  1. Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
  2. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
  3. Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.
Image and recipe: Real Simple

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