Meat Tortellini in Broth with Arugula and Pesto Toasts

Photo: Brett Stevens
Prep Time:
10 mins
Total Time:
20 mins

Fresh tortellini, plus a quick pesto make for a surprisingly quick and lovely meal.


  • ½ cup grated Parmesan (2 ounces)

  • 2 bunches arugula (about ½ pound total), stems removed and leaves torn into bite-size pieces

  • ¼ cup olive oil

  • Coarse salt and ground pepper

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth

  • 18 ounces meat tortellini

  • 2 tablespoons fresh lemon juice

  • 8 thin slices baguette, toasted


  1. In a food processor, combine Parmesan and half the arugula; pulse until coarsely chopped. With motor running, add oil in a thin stream, and process into a rough paste; season pesto with salt and pepper. Set aside.

  2. In a large saucepan, bring broth and 3 cups water to a boil. Add tortellini, and cook until al dente, according to package instructions. Remove from heat; stir in remaining arugula and lemon juice, and season with salt and pepper. Ladle tortellini and broth into bowls, and serve with pesto-topped toasts.

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