Tortellini with sundried tomatoes and capers

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

15 min


4 servings

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Made with

Vegetable Bouillon
tortellini-3-cheeses-retouched (Large)
Tortellini with Cheese


  • 1 pack Mitsides Tortellini with Cheese
  • 1 cube Mitsides Natural Vegetable Bouillon
  • 6-7 sundried tomatoes, drained and thinly sliced
  • 1 bunch spinach, chopped
  • 1/3 cup leeks, thinly sliced
  • 3 Tbsp pine nuts
  • 1 Tbsp capers
  • 1 tsp Italian seasoning
  • ¼ cup fresh cream
  • 2-3 Tbsp olive oil


In a medium sized saucepan with boiling water, add the bouillon cube. When dissolved, add the Tortellini, cook following pack instructions and then drain.
Meanwhile, in a frying pan, heat the olive oil. Add leeks, sundried tomatoes, pine nuts, capers and seasoning. Cook for 2-3 minutes. Add spinach and cook for another minute until wilted. You can add more oil if you like.
Add the cooked tortellini and fresh cream and mix well. Serve while hot!

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