Tortellini Stew

Super cheesy, super satisfying, tender tortellini basking in a rich tomato sauce that's speckled with carrots, onion and garlic. You need just ONE pot and about 15 minutes and this crazy-delicious meal is yours.

And the carrots serve a purpose beyond adding flavor and texture. Their sweetness is the perfect contrast for the tangy tomato sauce - they balance each other. Yin Yang.
You need to try this recipe - like right away. We love tortellini in my house, so I make it all the time. But THIS time? Blown away. The sauce is perfectly seasoned with oregano and basil, and dotted with sweet carrots, onion and garlic. You could even eat the sauce with a spoon - forget the tortellini. Actually don't - it's a super-duper meal!

Tortellini Stew

1 tablespoon olive oil
1 cup chopped carrots
1/2 cup minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
2 cups vegetable broth or chicken broth
2 cups tomato sauce (from a carton or can)
1 pound cheese tortellini of choice (I used tri-color from the refrigerated section)
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese, plus more for serving
Fresh parsley leaves for serving, optional

Heat the oil in a large saucepan or stock pot over medium heat. Add the carrots, onion and garlic and cook for 3 minutes, until soft. Add the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broth and tomato sauce, increase the heat to medium-high and bring to a boil. Add the tortellini and return to a boil. Cook for 7 minutes, until the tortellini are cooked through (read the package directions and follow that timing if it's longer than 7 minutes). If necessary, reduce the temperature to medium-low as the tortellini cooks - you want the mixture bubbling, but not rapidly boiling. Season to taste with salt and pepper.
Ladle the stew into bowls and top mozzarella, parmesan and parsley. Serve with extra parmesan on the side.
Serves 4