Italian cauldron with tortellini. A quick dinner that never gets boring

The Italian cauldron with tortellini is a real treat combines the aromas of Mediterranean cuisine in one pot. Delicate tortellini cooked in a thick tomato sauce with a hint of garlic and onion gain a unique depth of flavor. The addition of carrots and aromatic spices makes the dish perfectly balanced. The whole thing is topped with a generous portion of grated Parmesan and fresh parsley, which add an Italian character to the dish. Filling, aromatic and ready in a few moments – this is a dish you will love from the first bite.

Ingredients:

• 600 g of your favorite tortellini (with meat, mushrooms or ricotta and spinach),
• 125 ml of chicken broth, vegetable broth or water,
• approx. 250 g fresh or canned tomatoes,
• a teaspoon of tomato paste,
• onion,
• 2-3 cloves of garlic,
• 1-2 carrots,
• salt and black pepper,
• 100 g grated parmesan cheese,
• parsley,
• oil.

How to do it:

Heat the olive oil in a wide pan or pot, add the peeled and finely chopped onion and garlic. Fry for 2-3 minutes until softened. Then add the peeled and diced carrot. Fry for another 5 minutes, if necessary, add 1-2 tablespoons of water. Place the chopped and peeled tomatoes in the pan and crush them lightly with the back of a spoon to release the juice. Add chicken broth and tomato paste. Mix until the ingredients are combined.

Throw the tortellini directly from the packaging into the pan – you don’t have to cook them first – mix. Reduce the heat to low, cover with a lid and cook for about 15 minutes or until the pasta and carrots are soft. Finally, season with salt, black pepper and a pinch of sugar. You can also add a bit of dried Italian herbs.

The Italian tortellini pot is ready. Place portions on a plate, sprinkle generously with finely grated parmesan and chopped parsley. Serve immediately.

Source: Terazgotuje.pl