Cooking Lesson #1024: Short-Cut Tortellini & Meatball Pesto Stoup

…from the Perspectives’ Kitchen

How you doin’? Growing up in my household a surprise dinner may have been when all the labels had been removed. My mother was not a very creative cook, which is why I chose a culinary career—to survive. Sorry, Mom. I have survived very well… as anyone can see I carry an extra 10 pounds on my belly—remember all those starving children in China?
 
Recently I saw an idea for cooking a complete meal with just convenience ingredients—fresh, frozen and shelf-stable. If you’re on a budget this hearty stew/soup or STOUP, as I like to call it, costs less than $4 per serving.
 
All you need to make this simple meal is just chicken broth, frozen meatballs, tortellini, jarred pesto, and baby spinach—really… that’s it. I even have a vegetarian version, substitute the chicken broth for vegetable broth and ditch the meatballs.
 
This is a simple shortcut dinner using a handful of fresh spinach that feels fresher and more special than a frozen meal, or an expensive prepared meal solution from the supermarket. My STOUP is a one-dish meal that couldn’t be easier. It’s also packed with flavor coming directly from the ingredients themselves and it feels fancy enough that I wouldn’t hesitate to serve it to unexpected guests. Everyone will think you slaved over a hot stove for hours. 
 
Prep time: 10 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
1 (32-ounce) carton organic low-sodium chicken broth
2 cups water
1 pound package fully cooked frozen Italian-style meatballs
10-ounce package spinach tortellini
1 (6.7-ounce) jarred pesto
3-ounces fresh baby spinach
grated parmesan, optional for garnish
fresh parsley, optional for garnish
 
Directions

1. Pour the broth into a 3-quart or larger saucepan along with 2 cups of water. Bring to a boil.
2. Add the frozen meatballs (no need to defrost), bring them to a simmer, and cook until warmed through, about 10 minutes.
3. Skim off any “scum” from the top.
4. Add the tortellini and simmer until they are all floating and puffed up, about 4 minutes.
5. Lower the heat and add half of the jar of pesto and all of the baby spinach. Stir to combine and wilt the spinach.
6. Give it a taste test and add more pesto to taste.
7. Serve hot.

ChefSecret:  Here’s an option for you, I like to top with my STOUP with grated Parmesan cheese and sprinkle with fresh parsley. You can also add other vegetables like carrots, mushrooms and onions... whatever makes you happy. 

For a vegetarian version, use vegetable broth, skip the meatballs, and simply cook the pasta. Add all of the pesto and spinach and salt to taste. Adding a drained can of white Cannellini beans is a nice addition in place of the meatballs which makes it a heartier meal.

Quip of the Day:  Q. How do you turn stew into gold?  A. Add 24 carrots!
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