I’m a big fan of the current one-pot meal trend. The convenience of cooking everything together, getting all the flavors to mix during the cooking process is really appealing. And of course, using only one pot to cook is much simpler for me – though Mr. O has remarked that my “one pot” meals often use a great many prep bowls and cutting boards!
This is a favorite in our house. Mr. O loves pretty much anything with tomato sauce, and tortellini is always a nice, filling dish, but the chicken stock takes some of the heaviness out of the sauce. It’s perfect for a summer evening.
You can use jarred sauce, or you can use a recipe of your own. I recently started making my own sauce in the crockpot, and that works really well for this recipe.
In a large skillet combine chicken stock, tomato sauce, and any spices you like. Bring to a boil.
Add the tortellini and return to boiling. I’ve used meat tortellini, cheese tortellini, and a combo of the 2 and it always comes out great. Cover and simmer until pasta is just slightly undercooked. Tortellini float when they’re cooked, so when you see a couple starting to float, you know you’re ready to move on.
Add the cheese and stir. The sauce will thicken and get a little gooey – yum! I like my sauce super hot so I make sure it gets back to a light boil/simmer, then serve.
- 2 cups chicken stock (may substitute veggie stock)
- 1 jar tomato sauce (see recipe for easy homemade option)
- 2 12-oz packages tortellini
- 1/2-1 cup grated mozzarella cheese
- Combine chicken stock and sauce in a large skillet. Bring to a boil. Drop in tortellini and spread them evenly around the pan. Return to a boil and cook 2 minutes short of done.
- Add cheese and stir until the cheese is melted into the sauce mixture.
- Serve piping hot.