This quick pasta dinner can be done in one pot, and in about 20 minutes. If you don’t have, or don’t want to use the white wine, use all broth instead. The final result ends up being somewhere between a soup and a pasta. It is a simple, yet delicious bowl of comfort on a busy weeknight.
Cheese Tortellini with Mushrooms in Broth
This quick pasta dinner can be done in one pot, and in about 20 minutes. If you don’t have, or don’t want to use the white wine, use all broth instead. The final result ends up being somewhere between a soup and a pasta. It is a simple, yet delicious bowl of comfort on a busy weeknight.
Ingredients
- 2 tablespoons butter
- 1 medium shallot, chopped finely
- 2 garlic cloves, sliced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 8- ounce package of cheese tortellini
- ¼ cup white wine
- 2 cups chicken or vegetable broth
- 1 teaspoon kosher salt, such as Morton’s
- freshly cracked black pepper
- grated parmigiano reggiano for serving
Instructions
- Melt the butter in a large straight-sided skillet with a lid. Add the shallots, garlic and plenty of freshly cracked black pepper. Cook over medium heat, being careful to not let them brown. When they have just begun to soften, after about 3 minutes, add the sliced mushrooms and 1 teaspoon of salt.
- Cook the mushrooms until they have released their liquid and softened, about 5 minutes, stirring often. Turn the heat to low and sprinkle the flour into the pan. Cook, stirring, for 2 minutes, then pour in the wine. Increase the heat and pour in the stock, bringing the mixture to a low simmer while stirring.
- Add the tortellini to the pot, and if they are not submerged, pour in a little more broth or water. Cover the pot and cook for 3-4 minutes until the tortellini are finished cooking. Taste the broth for seasoning. You may need to add a little more salt depending on what type of broth you use.
- To serve, spoon into bowls and sprinkle with grated parmigiano.
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