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Beth Dreiling Hontzas; Buffy Hargett Photo by: Beth Dreiling Hontzas; Buffy Hargett

Porcini Mushroom Tortelloni With Wilted Greens

Southern Living NOVEMBER 2007

  • Yield: Makes 4 servings
  • Cook time:17 Minutes
  • Prep time:15 Minutes


  • 1 (8-oz.) package porcini mushroom tortelloni
  • 4 bacon slices, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 1 to 2 Tbsp. balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup frozen peas
  • 2 plum tomatoes, chopped
  • 1/2 (5.5-oz.) package baby spinach-and-spring greens mix, thoroughly washed
  • 1/2 cup freshly shaved Parmesan cheese


1. Prepare tortelloni according to package directions. Keep warm.

2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Add onion, and sauté 3 minutes or until tender. Stir in garlic, and sauté 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.

3. Stir in chicken broth, peas, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated. Serve over salad greens, and sprinkle evenly with Parmesan cheese.

Note: For testing purposes only, we used Barilla Porcini Mushroom Tortelloni and Fresh Express 50/50 Mix.


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Porcini Mushroom Tortelloni With Wilted Greens recipe