Ingredients
Equipment
Method
Method: Caprese Tortellini Skillet
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender and just cooked through, usually about 3 to 5 minutes. Drain well and set aside.
- In your skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook until they soften and begin to release their juices, about 3 to 4 minutes. This step intensifies their sweetness and creates a light sauce base.
- Toss the fresh spinach into the skillet with the tomatoes and stir until it wilts, about 1 to 2 minutes. Then add the cooked tortellini, gently folding to combine everything evenly and heat through.
- Remove the skillet from heat. Stir in the halved fresh mozzarella balls and the chopped basil. The residual heat will soften the mozzarella just enough without melting it completely, keeping that creamy texture intact.
- Drizzle the balsamic vinegar over the skillet, then season with salt and pepper to taste. Give everything one gentle toss to distribute the flavors evenly.
- Serve this Caprese Tortellini Skillet immediately for the freshest flavor and texture. Pair it with a crisp green salad or crusty bread for a complete meal.
Notes
- Store cooked tortellini and sautéed vegetables separately in airtight containers in the fridge for up to 3 days.
- Use fresh mozzarella balls for best texture; avoid pre-shredded mozzarella.
- Customize by swapping spinach for baby kale or arugula and basil for oregano or parsley.
- Reheat gently in a skillet to prevent mozzarella from becoming rubbery.
- Adjust seasoning gradually to balance saltiness from cheese and vinegar.