3 Unusual Tortellini Recipes for a Cozy Night In

It’s extremely rare to find someone who doesn’t like tortellini. Why wouldn’t they? These stuffed parcels of goodness are a staple of many kitchens, whether it’s because of their decadent filling or simply because they’re an exciting alternative to good old-fashioned pasta. As the weather gets colder, though, tortellini can genuinely shine in some delicious, cozy, and super-quick dinners that will make you feel warm both inside and out. Regardless of your choice of size or flavor, all of these three recipes will ensure you’re having a fabulous fall and a welcoming winter.

1) Tortellini en Brodo

It may sound strange to have tortellini in soup; however, it’s highly traditional. You might be confusing it with tortelloni: “While both pasta shapes are similar in appearance and name, there are distinct differences between the two,” explained Italian food connoisseurs at Pasta Evangelists. “Tortellini is a ring-shaped filled pasta from Emilia-Romagna, usually stuffed with a hearty meat filling and served in broth. Tortelloni is larger and traditionally contains a mix of cheeses and vegetarian fillings.”

Embrace the authentic Italian way and try this succulent dish that is a surefire strategy to warm everyone’s evening. Traditionally, this recipe calls for pork tortellini; however, any meat can work or spinach. For a rich, flavorful broth, use bones from grass-fed beef.

Ingredients

• 1 four-pound chicken, cut into six pieces
• 2 pounds of veal bones or veal shank
• 2 pounds of beef stew meat or scraps
• 1 medium onion, quartered
• 2 medium carrots, cut into large slices
• 2 celery stalks, cut into large slices
• 3-inch-square Parmigiano-Reggiano rind (optional, but really delicious)
• Salt and pepper
• Tortellini, cooked

Method

1. Wash the chicken, veal bones, beef, and vegetables under cold running water.
2. Please put all ingredients in a large pot (we recommend 10-quart) and add 6½ quarts of cold water, around 26 cups.
3. Partially cover and bring to a simmer over medium heat. Once the water is bubbling, reduce the heat to low and discard any foam.
4. Simmer gently for about 2½ hours. Add 1 tbsp of salt and cook for a final minute.
5. Remove the solids from the broth and strain through a fine-mesh strainer into a large bowl. Then, line the strainer with a clean, thin kitchen towel and strain again.
6. Transfer the broth into storage containers and refrigerate overnight. Skim off the fat and reserve the broth.
7. To serve, bring the correct amount of the broth to a boil over medium heat, usually 1½ cups of broth per serving.
8. Add the tortellini — depending on size and hunger level, we recommend 8-14 tortellini per person — into the pot. Cook until the pasta rises to the surface, around 2-3 minutes.
9. Ladle into bowls and serve with grated parmesan cheese.

2) Creamy tortellini soup

This soup is a fantastic way to welcome winter in for those of us who want a little more substance with our tortellini. You can opt for any filled pasta of your choice — we recommend something cheesy to complement the creaminess of the broth. If you’re not a fan of heavy cream, though, you can always switch to an alternative such as coconut milk or even forgo it entirely for an altogether healthier version of this dish.

Ingredients

• 1 pack of tortellini
• 1 pound Italian sausage (no casing)
• 4 cups chicken stock
• 1 can tomato sauce
• ⅓ cup heavy cream
• 1 medium red onion, diced
• 3 cloves garlic, minced
• ½ bunch of kale or spinach leaves, roughly chopped
• 3 tbsp chopped fresh basil
• 1 tbsp olive oil
• 2 tbsp flour
• 2 tsp Italian seasoning
• Salt and pepper

Method

1. In a large pot or Dutch oven, add olive oil over medium heat. Incorporate the sausage and cook until browned, about 3-5 minutes. Drain the excess fat.
2. Mix in the garlic, onion and Italian seasoning and cook, stirring frequently. Let the meat mixture sauté for 2-3 minutes or until the onions have become translucent, then season.
3. Whisk in flour until lightly browned, about 1 minute.
4. Start to whisk in the chicken stock and tomato sauce gradually, stirring constantly.
5. Bring to a boil and then reduce the heat and let simmer for 10 minutes, stirring occasionally. The soup should now be slightly thickened.
6. Add the tortellini, cover, and cook for 5-7 minutes or until the pasta floats.
7. Stir in the kale or spinach until wilted. This shouldn’t take more than 1 or 2 minutes. However, if your pot is not big enough, you may need to do this in batches.
8. Incorporate the heavy cream and basil, stirring for 1 minute.
9. Adjust seasoning and serve hot.

3) Tortellini with Butternut Squash, Mushrooms & Gruyere

If you’re not a soup person, we’ve still got something that is bound to tickle your fancy. Indeed, butternut squash is at its most delicious during the colder months, and this savory combination of wintry mushrooms and sharp gruyere compliments your tortellini of choice beautifully. This dish can be elevated with any addition. For instance, adding sausage meat will naturally make it into a more protein-heavy meal.

Ingredients

• 1 pound tortellini/tortelloni, preferably a cheesy one
• 2½ cups gruyere cheese
• 4 cups butternut squash, diced into ½-inch cubes (roughly a 1½ pound squash)
• 8 ounces white button mushrooms, sliced (chestnuts mushrooms will also work)
• ¼ cup fresh sage, chopped
• ½ tsp cinnamon
• ½ tsp allspice
• 2 tbsp olive oil
• Salt and pepper

Method

1. Preheat the oven to 425°F (225°C).
2. Toss the squash, mushrooms, and sage in a large bowl with olive oil, cinnamon, allspice, salt, and pepper.
3. Spread in a single layer over a baking sheet and roast for 30 minutes, stirring occasionally. By this point, butternut squash should be tender and golden brown.
4. While the vegetables are baking, cook the tortellini according to package instructions, ensuring that you save the pasta water.
5. In a large pasta bowl, combine the tortellini, roasted vegetables, and gruyere along with a couple of tablespoons of pasta water. Toss gently until the cheese is melted and the tortellini is fully coated. If this does not happen, you may need to add some more pasta water.
6. Garnish with fresh sage and black pepper and serve immediately.