Posts Tagged ‘Tortellini’

Tortellini Primavera Soup


2 Cartons (32 oz each) Chicken Broth

1 pkg (10 oz) julienned carrots

1 pkg (9 oz) refrigerated cheese tortellini

1 cup frozen peas (about 4 oz)

Salt and pepper to taste

Garnish: Thinly sliced fresh basil leaves or chopped green onions (tops and stems)

In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and seasoning. Bring to a boil and cook uncovered for 7 to 9 minutes or until pasta is tender. Top with basil.

Note: We found this recipe in Taste of Home Food Magazine and what a treat when you are in a hurry but want a delicious bowl of soup!

Tortellini and Garden Vegetable Bake


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10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
1 medium carrot, thinly sliced
1 1/2 cups sugar snap peas, halved crosswise
1 tablespoon margarine or butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2 teaspoons all-purpose flour
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup milk
1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped
2 tablespoons grated Parmesan cheese

1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
2. Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

Spinach Tomato Tortellini



1/4 cup of spinach well drained

1/4 cup stewed tomatoes

1/4 cup mushrooms

1/4 cup of chopped green onions

5 crushed basil leaves

1 tablespoon garlic

salt and pepper

¼ cup grated Parmesan cheese

2 tablespoons of flour (or Arrow Root)

1 pack of Buitoni Tortellini (Chicken & Prosciutto)

1/2 cup of cream


Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

While you get the tortellini going, combine the tomatoes, spinach, mushroom, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.

In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

Drain the tortellini, and pour them into the saucepan with the sauce. Stir to coat, and serve.