Braised Beef Tortellini with Minestrone alla Genovese

In Italy, tortellini is traditionally served as a first course in either broth or soup. The filling is usually made from meat and the fresh pasta dough used to encase the filling is relatively thin. In the U.S. tortellini has gained popularity over the years. It is served in a multitude of different ways including as a main entrée selection.

4 Servings
Braised Beef Tortellini with Minestrone alla Genovese