We recommend making this amount in the Genesis, but you could easily cut this in half for the Mini-Mo. We used chicken stock, but you could use stock cubes to make this more trail-friendly.
- 1 Tb. butter
- ½ c. chopped carrot
- ½ c. chopped celery
- ½ c. chopped onion
- 4 c. water
- 4 cubes or packets chicken stock
- 1 package fresh cheese tortellini (can use frozen)
- 1 c. chopped fresh spinach
- Pepper to taste
- Grated Parmesan for garnish
Melt butter in Jetboil vessel over medium heat. Add carrot, celery and onion and saute until vegetables have softened. Add 4 c. water and turn heat to high to bring to a boil. When boiling, add chicken bouillon and stir to combine. Add pasta and turn head down to med-high to keep a gentle boil. Cook according to package directions until pasta is done. Turn heat to low, add the chopped spinach and stir until wilted. Serve, adding pepper and garnishing with grated Parmesan.