Red & Green Tortellini Soup  


Now is the time for family and guests; for a full house, for friends, parties and caroling. It’s time for wrapping up work, prepping the house, hanging decorations and spending time with family. Now if you can balance it all out do please send me your secret. If you are like me though, you are feeling more than a little behind and more than a little exhausted. Trying to fill the days with cheer and merriment can certainly wear a girl out! Feeding all of those guests and family members certainly can do you in as well. The key of course is managing expectations, giving your self a little grace and some help in the kitchen. Now the first two items I can’t help with but the third, readers, I have you covered.


Tortellini is never more at home than in a nice broth. It’s delicate pasta giving way to the fluffy ricotta filling. There are some purests that believe it should never be served in a sauce that it goes against the very nature of the pasta. So make every Italian momma happy by serving this lovely soup to your guests. It’s perfect for a lunch in a pinch and fancy enough for dinner with the inlaws. Now of course it’s just lovely to make this pasta from scratch but the store bought, found near the cheese section, is quite good and I won’t tell if you won’t. This soup can be ready to go in under 20 minutes and that my friends is a Christmas miracle if there ever has been.

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Tortellini Soup  


  • 3 cups Pre-made Tortellini
  • 4 cups Chicken Broth
  • 1 large can of stewed tomatoes with liquid
  • 4 cups loosely packed spinach
  • Salt and Pepper to taste
  • 1 Bunch of Basil sliced thin
  • Shredded Parmesan


  1. Bring broth, stewed tomatoes and liquid to a boil
  2. Add tortellini and boil until they rise to the top – this means they are done
  3. Turn off heat and add basil and cover for 3 minutes until greens wilt
  4. Ladle into bowels and sprinkle with parmesan to serve



To quick meals giving to more time with those who matter,

Marcella Rose

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Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

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