Hands-On Time
20 Mins
Total Time
35 Mins
Serves 4
Dana Gallagher

How to Make It

Step 1

Heat the oil in a large skillet over medium-high heat.

Step 2

Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

Step 3

Add the garlic and crushed red pepper and cook, stirring, for 1 minute.

Step 4

Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.

Step 5

Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.

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