For our very first date, Nate and I went to the Davis Square Bertucci’s in Somerville, MA. Once we were married, if we ever went out to a restaurant (which was rare), it was usual to Bertucci’s or John Harvard’s. I think one of the reasons I love Bertucci’s so much is because of our personal history associated with it, but I still love going to that restaurant whenever we can because they do make some good food. Those dinner rolls and that margherita pizza…YUMMMMM.

One of those times early in our marriage when we went to Bertucci’s I ordered a tortellini dish that was served with sausage, mushrooms in a light cream tomato sauce. This was one of the very first restaurant copycat recipes I created at home and definitely one of the first things I cooked that gave me some confidence in the kitchen.

It’s been years since I’ve made what we call Bertucci’s Tortellini, but I threw it on the menu a few weeks ago and IT WAS SO GOOD. I made sure to write down measurements for you since the recipe I had posted on the site was pretty lame and directionless.

This is a nice and easy dinner to prepare that tastes wonderful. (I think I had thirds the other night.) The only thing missing from this recipe is Bertucci’s dinner rolls!

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I received this recipe from Sarah Arnett, one of my lovely readers! She said that it’s a hit every time she serves it and I can see why. I made this soup last week and it was fantastic!

I must admit, this was the first time I have cooked with vegetable broth. I’ve always been a bit suspect that the flavor would not be as robust, but it was.  I was very pleased with the results.

Bonus – this is an EASY and FAST recipe. You’re going to love it.

Pesto Tortellini Soup

 

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From Sarah who got it from a friend who got it from a vegetarian cookbook”¦we apologize to the cookbook for not knowing who you are!

Author: Jane Maynard

Recipe type: Main Dish, Soup

Ingredients

• ½ small onion, chopped
• 2 cloves garlic, minced
• 1 T butter
• 6 C vegetable or chicken broth
• 1 9-oz package tortellini
• 2 C frozen mixed vegetables
• ¼ C prepared pesto
• Fresh grated parmesan cheese

Instructions

1. In a large pot, saute onion, garlic and butter until onions are translucent.
2. Add broth and bring to boil.
3. Add tortellini and cook 1-2 minutes less than the package directions.
4. Add the frozen vegetables and simmer soup until vegetables are heated through.
5. Stir in pesto and serve. Garnish with parmesan cheese.

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I love Bertucci’s (which you’ll find out in Boston area). This is a dish I ordered one night that was super yummy and just sort of made up a recipe for.