Trader Joe’s fanatics are all about finding shortcuts and product combinations to tame the never-ending chorus of “What’s for dinner?” So I wasn’t surprised when I saw a two-ingredient pantry dinner making the rounds on the Trader Joe’s Meal Ideas for Busy Moms Facebook page. Made with just a bag of shelf-stable tortellini and a carton of tomato soup, the Facebook moms raved that this slow cooker recipe is both hands-free and foolproof — a winning combination for anyone looking for a dinnertime reprieve. Here’s what happened when I tried it myself.

How to Make the Trader Joe’s 2-Ingredient Slow Cooker Pasta

To start, you’ll need a slow cooker. While the recipe doesn’t list a specific size, I recommend a 3- to 4-quart slow cooker, because the pasta and sauce may cook more quickly when exposed to the greater surface area in a larger 6-quart slow cooker. Combine a 1-pound package of Trader Joe’s dried tortellini or ravioli and the store’s 32-ounce carton of tomato or tomato and roasted red pepper soup. Stir to combine and cook on LOW for 4 hours or HIGH for 1 1/2 to 2 hours. Dinner is ready as soon as the pasta is tender and the soup is reduced to a thick, marinara-like sauce.

My Honest Review of the 2-Ingredient Trader Joe’s Pasta

The Trader Joe’s Meal Ideas for Busy Moms Facebook group knows that dinner doesn’t get easier than this. In less than five minutes the pasta and soup were cooking and required nothing more from me. After about 2 hours, the soup turned saucy and the tortellini were tender. While I expected the texture to be rather mushy, the tortellini were actually soft, slightly underdone, and in need of a bit more moisture. And, unlike when I prepare tortellini in boiling water — where at least a few of the cheesy pockets pop open — all of the tortellini remained tucked and intact.

With their first bites, my kids renamed this dish “pizza pasta.” I had to agree that the aroma of the cheesy cooked pasta and tomato soup smelled like pizza, but the flavor was lacking. I blame the low-sodium soup I had stashed in the pantry, because once I adjusted the seasoning with a sprinkle of kosher salt the pasta was more appealing. The allure of this dinner is its ease, not its revelatory or inspiring flavor. This is simple, easy comfort food, and some nights that is exactly what we need.

5 Things to Know Before You Make This Recipe

Patty Catalano


Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

Source link