ater, add 1 lb. of frozen cheese tortellini. Once water comes to a
Start by defrosting/cooking the cheese tortellini in a pot of boiling
ater to a boil; add frozen tortellini and cook at a boil
Cook tortellini and peas according to package directions.
Cut ham into chunks.
Meanwhile, prepare cheese sauce as follows:
Drain and rinse beans; leave in colander.
Prepare tortellini according to package directions. When cooked, drain over the beans and leave both to drain.
Heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and Italian seasoning.
Cook 3-5 minutes until the peppers are tender.
Add reserved olive oil, beans and tortellini. Toss to combine. Cook over medium heat until heated through.
Add spinach, toss to combine. Cook just until spinach begins to wilt.
Top with parmesan cheese.
Brown Italian turkey sausage, onion, and garlic until meat is cooked through and no longer pink.
Drain meat well.
Add the beef broth, undrained tomatoes, carrots, celery, ketchup, and Italian Seasoning.
Bring to a boil.
Reduce heat and simmer for 20 minutes until vegetables are tender.
Add zucchini, green pepper and (canned beans or peas, if using) and cook for 5 minutes more.
Stir in tortellini and Italian parsley.
Cook until tortellini is tender (5-7 minutes).
Salt and pepper to taste.
Serve and ENJOY!
Combine all ingredients except cheese in crock pot.
Cook on low for 6 hours.
Serve in bowls topped with cheese.
Can also serve with garlic bread and a salad.
Start with a large pot (at least 3-quart).
Bring water in pot to a boil.
To it, add cheese tortellini and cook per instructions on bag.
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.
Cook tortellini according to package directions.
Meanwhile, in large skillet, combine flour and cream until smooth.
Stir in cheeses. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat.
Drain tortellini, add to the cheese sauce.
Stir in prosciutto, peas, pepper. garlic powder and flakes.
Cook for 5 minutes or until heated through.
I like to practically\"puree\" the onions and celery in my chopper so my kids don't notice them, but you can always keep them bigger if you like.
Place everything EXCEPT tortellini in your crock pot and cook on low all day (6-8 hours).
Either cook tortellini according to package directions and mix in before serving, or place frozen tortellini in crock one hour before serving and turn it up to high setting, but stir gently often.
Wonderful with green beans and cornbread.
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.
hile sauce is simmering prepare tortellini according to package directions.
Prepare the tortellini according to package directions; rinse with cold water; drain.
In a large bowl, mix the tortellini, broccoli, tomatoes, chives, and dressing.
Cover and refrigerate 1-2 hours.
Right before ready to serve, add bacon and sunflower seeds; gently stir to combine.
Season to taste with salt and pepper.
Serve cold.
or later. Add cooked chicken, tortellini, garlic powder and salt. Bring
Cook tortellini to desired doneness as directed
cook tortellini al dente, according to package
ver high heat; stir in tortellini. Return to a boil; cover
armesan cheese. Simmer covered an additional 35-40 minutes until tortellini is
Cook tortellini according to package directions, drain. Meanwhile, in 3 quart saucepan, combine soup, peas, carrots and pepper.
Over medium heat, bring to a boil.
Reduce heat to low. Cover.
Cook 4 minutes or until peas are tender, stirring constantly.
Stir in cheese and parsley.
Heat until cheese melts. Stir in cooked tortellini.
Makes about 5 cups.