This recipe was used in my blog post from March 1st (link below). If you have any other Tortellini recipes that you think I would like better send me a message.
This recipe is also from my favorite cook book at the moment “The Quick Family Cookbook” by America’s Test Kitchen. Every recipe in the book can be made under 45 minutes or less with little to no prep which is perfect for me since I am busy with college classes and other activities. The recipes are pretty easy to follow unless you are an idiot like me (also full disclosure I tweaked the recipe a tad to fit my needs).
To make yourself feel better about your cooking abilities, be sure to click the link below and read all about how I royally screwed up this pretty simple tortellini recipe.
Total time: 45 minutes
- 4 slices of bacon, chopped fine
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 3 1/2 cups low-sodium chicken broth
- 1 large can of crushed tomatoes
- 1 can of chili beans
- 1 package of cheese tortellini
- 1 zucchini, halved lengthwise, seeded, and cut into 1/2 inch pieces
- salt and pepper
In a large stew pot (or dutch oven if you have one), cook bacon over medium heat until crisp (about 5-7 minutes).
Stir in Carrots and Onion until softened (about 5-7 minutes). Then add oregano and garlic.
Stir in broth, crushed tomatoes, and beans. Simmer until beans are heated through (about 10 minutes).
Stir in tortellini and zucchini and cook until tender (about 5-7 minutes).
Season with salt and pepper to taste and you’re done!