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Category: tortellini

Leftover Tortellini and Beef Stew

Leftover Tortellini and Beef Stew

Here is another variation on left-over soup. It does not require flour or broth. Any left-over cooked beef will work. Hamburger is the easiest. If you are using steaks or roast cut into bite size pieces.

Beef (cooked)
Tortellini (cooked)
corn (1 can)
green beans (1 can)
diced tomatoes (1 can)

Sauté onion and garlic in butter for 5 minutes. Add meat and any juices from meat. Continue cooking for 5 more minutes. Add tomatoes, green beans, corn, salt, and about 2 cups water. Stir. Simmer for 2 or 3 hours, longer if possible. Stir occasionally. Add water as needed until the last hour. Simmer for 30 mins to 1 hour after the last water is added for fullest flavor.

Tortellini Alfredo – The Bellybutton of Venus

Tortellini Alfredo – The Bellybutton of Venus

Also from the Valentine’s Day, 2006 issue.

Tortellini means bellybutton of Venus. Venus, the Roman Goddess of Love, was to rendezvous with Jupiter at an inn. Venus arrived first and was waiting in their room. The chef heard of her arrival, peaked through the keyhole into her room, and saw her lying partially covered on the bed. He was so inspired by the sight of her navel that he rushed to the kitchen and created the stuffed pasta in its image.

Tortellini, cooked

Butter, 1 stick
Garlic, as much as you can stand to peel and slice
Half and half, 1 pint
Parmesan, 6-8 oz
Salt and pepper to taste

Melt butter on medium high heat. Add garlic and sauté for 5 minutes. Add half and half and bring up to hot but DO NOT BOIL, whisking constantly. When half and half is hot add parmesan slowly, whisking constantly, it should melt pretty quickly. Whisk until thoroughly blended. Remove from heat. Combine tortellini and
Alfredo sauce in bowl or serving dish.

Home Grown Tortellini and Miso Soup

Home Grown Tortellini and Miso Soup

My best friend came up to visit for my birthday and brought lots of goodies from her garden. We decided to make miso soup with tortellini and vegetables.

I rarely make entirely meatless soups, and I haven’t been very impressed with meat substitutes, but miso really delivers! I wouldn’t say it tastes just like beef, but it tastes just as good and it gives you that full feeling, like you have really eaten, that normally an all veggie meal just doesn’t do for me.

Here is what we used in our soup. It has been over a week since we made the soup, so I may be forgetting something. Mary, if you’re reading this feel free to post corrections!

Green onions
Cherry peppers
Miso paste

The important thing to remember when making miso soup is to ad the miso last after the soup is cooked. Do not boil miso.

Tortellini Veggie and Pesto Salad

Tortellini Veggie and Pesto Salad

We just harvested out basil for the first time, and I wanted to make something with it. This is very similar to my Pasta Salad with Tortellini, but does not call for store bought dressing.

Fresh basil
Fresh garlic
Olive oil


Ground beef

Balsamic vinegar
Onion salt
Fresh ground black pepper

Cook tortellini and steam vegetables. Brown meat. All Vegetables should be cut up very small. In the food processor process basil, garlic, and olive oil until close to smooth (making pesto). Toss tortellini, meat, vegetables, and pesto together in a bowl. Add vinegar, onion salt, and pepper to taste.

You can eat this right away while it’s still warm or chill it. The longer it chills, the better it tastes!

Sandi’s Tortellini Salad

Sandi’s Tortellini Salad

2 packages cooked tortellini
1 stick butter
8 oz Sliced mushrooms
Diced fresh tomatoes (1 large or several romas)
Diced fresh onion (1 medium)
Minced or sliced fresh garlic (about 4 large cloves)
Salt and pepper
Cubed Cheddar (optional)
Diced avocado (optional)

Sauté half of the garlic and half of the onions in butter for about 3 minutes. Add mushrooms and sauté for 15 to 20 minutes stirring often. Toss together tomatoes, remaining garlic, and remaining onion. Toss the mixture with the cooked tortellini (and cheddar and avocado if desired). Pour mushrooms with butter over the top and mix together gently.

Pasta Salad with Tortellini

Pasta Salad with Tortellini

Tortellini (1 package)
Roast beef (sliced for sandwich meat, about 1/3 or ½ cup)
Carrots (2)
Peas (3/4 cup)
Broccoli (3 florets)
Feta (2 tablespoons)
Sharp cheddar (2 oz)
Italian dressing

This turned out really yummy. I used fresh carrots and broccoli and frozen peas. Steam all three on high heat for 10 minutes, then turned off the heat and left the lid on for 5 more minutes. Cut up the carrots and broccoli into very small pieces. Dump it all into your bowl. Save the water if you can for cooking the tortellini (you will need to add more, of course). While the water is heating and the tortellini is cooking, cut up the roast beef and cheese, into very tiny pieces and add to veggies. Cook tortellini al dente (in other words, DO NOT overcook, unless you prefer it mushy). When the tortellini is done, drain and rinse with cold water. Add to bowl, gently stir the mixture to mix evenly, add dressing and stir some more.

Once this is all mixed together, let it rest while you prepare you other dishes. It will cool, but it does not need to chill. It goes very well with steak.

The ingredients can be varied a lot! Just make sure you don’t go crazy with everything else and overwhelm the tortellini (something I have a tendency to do). Bacon or other types of sandwich meat would substitute great for the roast beef. This is a great dish for getting rid of leftovers and the last bit of cheese that isn’t really enough to do anything else with.