Prep

One-Pot Rustic Italian Tortellini Recipe

One-Pot Stop to Dinner

Photography by Bekah Berry/Creative Revolver

 

Rustic Italian Tortellini

 

Most people would rather spend more time around the kitchen table with family and friends than standing over a stove or tackling a pile of dishes afterward. For this reason, one pot meals are flooding social feeds and recipe boards. Built around a single cooking vessel – like a skillet, crockpot, or sheet pan – these meals streamline prep, simplify cleanup, and make dinnertime feel effortless. Read on to see how this Chattanoogan is getting creative with one pot recipes and the crowd-pleasing dishes they can’t get enough of. 

 

Wendy Jensen

Wendy Jensen

 

“The reason I like the soup recipe is because it’s more complex than other tortellini recipes that I’ve made, and it’s great for a rainy day, a cooler day, or to hydrate on a warm day! If you’re looking for an elevated dinner experience, Alison from Riverside Wine & Spirits suggested pairing this soup with the Masseria Li Veli Verdeca 2021, and I love serving it with roasted garlic bread from the Bread and Butter Bakery with Tuscan herb-infused olive oil and dipping spices from Chattanooga Olive Oil Company.” – Wendy Jensen

 

Rustic Italian Tortellini

Rustic Italian Tortellini (With a Twist)

Wendy Jensen
Print Recipe Pin Recipe
Course dinner
Cuisine Italian
Servings 6 Servings

Ingredients
  

  • 1 lb. skinless chicken breast
  • 2 Tbsp. olive oil or butter divided
  • 1 Tbsp. Alchemy Spice Company’s Jamaican Jerk spice
  • ½ cup chicken broth
  • 1 medium onion chopped
  • 6 garlic cloves minced
  • 1¾ cups chicken broth reserved from crockpot
  • 1¾ cup water
  • 1 can diced tomatoes undrained
  • 9 oz. refrigerated cheese tortellini
  • 6 cups baby spinach chopped
  • 1 red bell pepper diced
  • 2 tsp. fresh basil or ¾ tsp. dried basil
  • Shredded Parmesan cheese for serving (optional)

Instructions
 

  • Cut chicken breasts in half lengthwise, pat dry, and coat with 1 tablespoon of olive oil and the jerk seasoning. Sear 2-4 minutes on each side in a Dutch oven, then cover and bake with broth at 350-400° for 15-25 minutes, depending on thickness.
  • Let chicken cool, shred, and set aside both chicken and broth.
  • Place Dutch oven on stovetop, add 1 tablespoon olive oil or butter, and heat on medium. Add onion and garlic, stirring constantly for 1 minute. Stir in chicken and broth. Add water and tomatoes. Bring to a boil.
  • Add tortellini and return to a boil. Cook until tender, about 1 or 2 minutes, while stirring occasionally.
  • Reduce heat and add spinach, red bell pepper, and basil. Cook until spinach is wilted and tortellini is tender.
  • Top with Parmesan if desired and serve immediately.

Notes

Recipe adapted from Costco Connection’s Rustic Italian Tortellini Soup
Keyword one pot dinner, Soup, tortellini
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