This is a fun to make and fun to eat dish. It is easy to pull together and makes a lovely presentation. —katiebakes
(22-ounce) package frozen cheese tortellini
slices bacon, chopped
small onion, chopped
garlic clove, minced
dry white wine
(14-ounce) can diced tomatoes, drained very well
(14-ounce) can artichoke hearts, drained and chopped
Spring mix or spinach
Freshly grated Parmigiano-Reggiano cheese
In This Recipe
Prepare tortellini according to package directions; drain and set aside.
Meanwhile, in a large skillet cook bacon over medium-high heat until crisp, about 6-8 minutes. Remove bacon from skillet and set aside, reserving drippings in skillet (should be about 2 tablespoons).
To hot drippings, add onion and saute 3 minutes or until tender. Stir in garlic and saute 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen any particles from bottom of skillet. Stir in broth, edamame, tomatoes, capers, artichokes, and cooked tortellini; cook 2-3 minutes or until thoroughly heated.
Arrange desired amount of lettuce/spinach on a large serving plater (about 2 1/2-ounces). Pour hot tortellini mixture evenly over lettuce, top with crumbled bacon, and garnish with freshly grated Parmigiano-Reggiano cheese. Serve immediately.