The Best Cheese Tortellini Recipe

…to clarify, this is the best recipe I know of to jazz up the bags of dry cheese tortellini, not the best recipe to make your own cheese tortellini from scratch.  Just in case you were confused.

I used to just boil the tortellini in water, maybe add some peas and garlic butter, and call it a day.  BUT NO LONGER!  This recipe does take more effort than that, but it’s totally worth it. 😀

  • 2 to 4 oz. chopped prosciutto (the original recipe calls for 2 oz. but who doesn’t like more bacon? Also, if “prosciutto” is too fancy for you, substitute bacon.  Or if you have leftover bacon, this is a good recipe to use the last couple of ounces.)
  • 1 fennel bulb, chopped
  • 1 Tbs unsalted butter
  • 1.5 c. chicken broth
  • 1.5 c. water
  • 12 oz. dried cheese tortellini of choice
  • 1 (5.3 oz.) package Boursin Garlic and Fine Herbs cheese (I thought something this specific would be hard to find, but it really wasn’t, and the texture is super-important – do not substitute anything else for this!  I tried that once…but only once.)
  • 3 cups frozen chopped spinach, or 5 cups fresh baby spinach (I rarely prefer frozen spinach to fresh, but this recipe is the exception.  The fresh leaves were too big and took a while to wilt down, but the frozen spinach took NO prep time to remove stems and whatnot, and it stirred in easily)
  • 2 c. frozen peas
  • 1/2 c. water
  • 1 Tbs lemon juice (although to be honest I always forget to add this at the end and it’s still good)

Cook prosciutto in large pot over medium heat, 5-7 minutes; transfer to paper towel-lined plate.

Cook chopped fennel and Tbs butter in now-empty pot until lightly browned, 6-9 minutes.

Stir in chicken broth, 1.5 c. water, and tortellini.  Increase heat to medium-high and cook at a simmer, stirring often, until tortellini is tender, 6-9 minutes. Reduce heat to low.

Stir in baby spinach, peas, and 1/2 c. water until frozen spinach is no longer frozen in clumps, or until fresh spinach is wilted.

Stir in Boursin cheese until it’s completely melted.

Remove from heat, stir in lemon juice and season with salt and pepper to taste.  Top with crisp prosciutto and serve.  (Honestly, though, I stir the prosciutto in with the peas and spinach because I’d prefer to have it all in one bowl over having nice presentation, because I’m only cooking for myself.  Your call there.)

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