I don't see 9 ounces of tortellini split between 8 as abnormally small.
The standard portion of (dry uncooked) pasta is about 55-60 grams but that's when the pasta is the main ingredient.
This is really a tomato stew with a few goodies added to it, not a mound of tortellini with a little sauce around it. In the traditional Italian peasant way, you'd stretch out a scarce ingredient by stuffing it into a pasta so everyone gets a little bit and putting it in a soup ("in brodo"/"in humido"). That's what's intended here. 9 ounces is 255 grams, so split 8 ways, each person gets about 31 g of tortellini. That's not so far fetched from 55 grams.
Plus every serving gets 85 grams of sausage.
Again to me, this really screams All-American gut buster. It might be fun to plug this into a nutrition calculator and see what it spits out. Or maybe not.
Anyhow recipes like this are very accommodating and easily adaptable.
One thing for certain is I would cross out the servings. There is no way that I'd ever put a 20+ ounce serving of hearty stew in front from of any dinner table guests at my house and expect them to clean their plate. I can't eat that and I cannot, I can't expect everyone else to. It might work for a bunch of high school boys who came back from a day of snowboarding.
I’m with you. For 8 people, I’d use at most 2 cans, and I’d start with 4 cups of broth. You can always add more. There isn’t much evaporation in a slow cooker. Also, the amount of tortellini (9 ounces) doesn’t seem to be enough for 8 people. (Although with the sausage it could be thought of as a condiment I suppose). The tortellini might need more time to cook also if you use either dried or frozen.
This recipe is for 8 servings -- over 17 oz. of liquid ingredients per serving. It appears to be intended as a one-dish meal, a stew as a main course.
There might be a little liquid lost to evaporation but it's still over a pound of liquid and doesn't include the other items.
With the addition of meat and tortellini (another 2+ pounds of ingredients), this dish as is would be a gut buster in my house, a whopping 20+ ounces per serving. For sure, some people might consider the serving size to be just right. Admittedly I find zero appeal in gut busters, but that's just me...
I suggest you make the recipe as is the first time around and leave the number of servings at your discretion. Note that the tortellini will absorb quite a bit of liquid.
I think the total liquid amount (broth and tomatoes) at 12 cups yields large portions of soup. Not an exact correct amount, more to taste. You could start with less broth and tomatoes than called for in the recipe, and see how well you like the texture or thickness. If good, leave as is. If too thick, add more liquid to taste.
5 Comments
The standard portion of (dry uncooked) pasta is about 55-60 grams but that's when the pasta is the main ingredient.
This is really a tomato stew with a few goodies added to it, not a mound of tortellini with a little sauce around it. In the traditional Italian peasant way, you'd stretch out a scarce ingredient by stuffing it into a pasta so everyone gets a little bit and putting it in a soup ("in brodo"/"in humido"). That's what's intended here. 9 ounces is 255 grams, so split 8 ways, each person gets about 31 g of tortellini. That's not so far fetched from 55 grams.
Plus every serving gets 85 grams of sausage.
Again to me, this really screams All-American gut buster. It might be fun to plug this into a nutrition calculator and see what it spits out. Or maybe not.
Anyhow recipes like this are very accommodating and easily adaptable.
One thing for certain is I would cross out the servings. There is no way that I'd ever put a 20+ ounce serving of hearty stew in front from of any dinner table guests at my house and expect them to clean their plate. I can't eat that and I cannot, I can't expect everyone else to. It might work for a bunch of high school boys who came back from a day of snowboarding.
Again best of luck.
There might be a little liquid lost to evaporation but it's still over a pound of liquid and doesn't include the other items.
With the addition of meat and tortellini (another 2+ pounds of ingredients), this dish as is would be a gut buster in my house, a whopping 20+ ounces per serving. For sure, some people might consider the serving size to be just right. Admittedly I find zero appeal in gut busters, but that's just me...
I suggest you make the recipe as is the first time around and leave the number of servings at your discretion. Note that the tortellini will absorb quite a bit of liquid.
Anyhow best of luck.
Not an exact correct amount, more to taste.
You could start with less broth and tomatoes than called for in the recipe, and see how well you like the texture or thickness.
If good, leave as is. If too thick, add more liquid to taste.