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Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto), cheese, or a combination of both. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.

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Slow Cooker Cheesy Tortellini Recipe

INGREDIENTS 1 tablespoon olive oil 1 pound ground beef 1 onion, diced 2 cloves garlic, minced 1 (28-ounce) can crushed tomatoes 1 (10-ounce) can diced tomatoes and green chiles, undrained 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 1 (9-ounce) package refrigerated three cheese tortellini 1 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese 2 tablespoons chopped fresh parsley leaves

Contributed by Karen Webb

Tortellini Cheddar Cheese Soup Recipe

Ingredients 8 carrots, peeled and sliced 5 stalks of celery, sliced 1 bushel scallions (also known as green onions), cut 1 medium onion (I use yellow.), chopped 5 garlic cloves, crushed (or chopped) 2 to 3 cups chicken broth (Just enough to barely cover your cut vegetables in your pot.) 1 tablespoon Italian seasoning (or more, to taste) 1 to 2 teaspoons onion powder (depending on taste) 1 to 2 teaspoons garlic powder (depending on taste) salt and pepper, to taste 1/2 cup butter 1/2 cup all purpose flour 2 cups (1 pint) half & half 2 ounces Velveta cheese, cubed 3 to 4 cups cheese, grated (I use Colby Jack cheese.) Save some for garnishing. 13 ounces frozen Tortellini pasta fresh parsley for garnish, optional

Contributed by Karen Webb

Parmesan Tortellini Bites Recipe

INGREDIENTS 1 (9-ounce) package refrigerated three cheese tortellini 1/2 cup vegetable oil 1 cup Panko* 1/4 cup freshly grated Parmesan 1/2 cup all-purpose flour 2 large eggs, beaten 1/2 cup marinara sauce

Contributed by Karen Webb

Slow Cooker Creamy Tomato Basil Tortellini Soup Recipe

Ingredients 1 3/4 cup diced carrots (3 medium) 1 3/4 cup diced yellow onion (1 large) 2 Tbsp olive oil 5 cloves garlic, minced 3 (28 oz) cans whole Roma tomatoes 1 (32 oz) carton vegetable broth 1/3 cup chopped fresh basil, plus more for garnish 2 bay leaves 1 Tbsp granulated sugar Salt and freshly ground black pepper, to taste 16 oz refrigerated three cheese tortellini 3/4 cup heavy cream Parmesan, shredded, for serving

Contributed by Karen Webb

Spinach and Artichoke Dip Tortellini Soup Recipe

ingredients 2 tablespoons butter 1 onion, diced 2 cloves garlic, chopped 2 tablespoons flour 4 cups vegetable broth or chicken broth 1 (14 ounce) can artichoke hearts, coarsely chopped 8 ounces cheese tortellini 4 ounces low fat cream cheese, room temperature 1/2 cup parmigiano reggiano (parmesan), grated 8 ounces spinach, coarsely chopped 1 cup milk or cream salt and pepper to taste cayenne to taste (optional)

Contributed by Karen Webb

Fresh Spinach Tomato and Garlic Tortellini Soup Recipe

Ingredients 1 3/4 lb Roma tomatoes (about 9 medium) 1 1/2 Tbsp extra virgin olive oil 1 yellow onion finely chopped (1 1/2 cups) 6 cloves garlic, minced (more or less to taste) 2 quarts (8 cups) low-sodium chicken broth 2 cups water 1 (20 oz) package refrigerated three cheese tortellini Salt and freshly ground black pepper, to taste 1 tsp granulated sugar 6 - 9 oz fresh spinach, chopped 3 Tbsp chopped fresh basil 1/2 cup finely shredded Parmesan cheese, for serving

Contributed by Karen Webb

Easy Cheesy Pesto Tortellini Recipe

INGREDIENTS 1 pound tortellini, uncooked 2 cups marinara sauce 3-4 ounces basil pesto 1 cup shredded mozzarella cheese ¼ cup grated Parmesan cheese

Contributed by Karen Webb

Creamy Spinach Tomato Tortellini Recipe

Ingredients 1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind) 2 Tbsp butter 2 cloves garlic, minced 3 Tbsp all-purpose flour 1 tsp onion powder 1 1/4 cups milk (I used 2%, anything but skim works fine) 1/2 cup heavy cream 1 (14.5 oz) can petite diced tomatoes (undrained) 1 1/2 cups (packed) chopped fresh spinach 3 Tbsp chopped fresh basil 2 tsp chopped fresh oregano (or 1/2 tsp dry) Salt and freshly ground black pepper 6 Tbsp finely shredded parmesan, plus more for serving Red pepper flakes, for serving (optional)

Contributed by Karen Webb

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