Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
Goes great with side salad and bread.
In a large bowl, whisk together oil, vinegar, basil, salt and pepper until well blended.
Add tortellini, chicken and vegetables.
Toss to coat well.
Cover and refrigerate at least 2 hours to blend flavors.
Serves 4 to 6.
add 1 lb. of frozen cheese tortellini. Once water comes to a
In a skillet, saute cooked chicken and garlic in olive oil.
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
Divide soup into bowls and sprinkle with Parmesan cheese.
rolling boil; stir in tortellini and return to a boil
Cook tortellini according to package instructions. Drain,
Spray a nonstick skillet with non-fat cooking spray.
On medium heat, saute onion and pepper for about 10 minutes.
Stir in chopped broccoli.
Pour in the lemon juice and wine.
Add the tarragon.
Cover and cook over low heat for about 15 minutes.
Prepare tortellini according to package directions while veggies are cooking.
Stir the olive oil and sun-dried tomatoes with the veggie mixture.
Serve over prepared tortellini.
In a medium saucepan, bring the water and chicken broth to a boil. Mix in the cheese tortellini, chives and salt. Cook 10 minutes, until the tortellini floats to the top.
Melt butter over medium heat; add garlic and saute for two minutes.
Stir in chicken broth and tortellini; bring to a boil. Reduce heat and mix in Parmesan cheese.
Simmer 5 minutes (do not boil).
Stir in spinach, basil and tomatoes.
Simmer 2 minutes. Serve with fresh Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, saute until the onion is softens and the flavors meld together, about 3 minutes.
Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
Ladle soup into bowls. Serve with Parmesan cheese on the side.
Saute' chicken in fry pan. Cook tortellini according to package.
directions. Cook broccoli, being careful not to overcook. Combine tortellini, chicken and broccoli. Coat lightly with alfredo sauce.
Makes 10 cups, 6 points a cup.
Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. Drain.
Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.
Cook the tortellini according to the package directions; drain, rinse with cold water, drain again.
In a large bowl, combine the sour cream, mayonnaise, and ranch dressing mix; mix well.
Add the tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined.
Cover and chill until ready to serve (takes about 2 hours to chill).
Cook veggies per package until crisp; drain.
Cook tortellini and rinse in cold water.
In large bowl combine all.
Toss to coat.
Cover.
Refrigerate until well chilled.
Sprinkle with cheese before serving.
Mix broth and spinach.
Crush with hand the tomatoes over stockpot.
Italian sausage should be baked at 400\u00b0 for 45 minutes. Cool overnight and slice.
Add to soup.
Slice up 1 large onion. Brown onion and mushrooms in frying pan.
Add to soup.
Add Italian seasoning and salt and pepper to taste.
Add 1 pound of cheese tortellini.
In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.
auce. Stir occasionally while the tortellini is cooking to prevent the