Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
In a large saucepan, bring 6 cups water to a boil. Add the tortellini. Reduce the heat slightly. Cook in gently boiling water for about 10 minutes or until tender. Drain tortellini in a colander.
Place in a large bowl of ice cold water.
Let stand for 5 minutes. Drain well. Transfer chilled tortellini to
a serving bowl. Add cheese, tomatoes, pepper strips, olives and green onions.
Pour the dressing over the tortellini mixture and toss gently to coat. Add Parmesan cheese and toss lightly.
Makes 5 to 6 servings.
In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.
Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
dditional 35-40 minutes until tortellini is tender.
Serve topped
Crumble sausage into a Dutch oven; add onion.
Cook and stir over medium heat until meat is no longer pink.
Add garlic; cook and stir 2 minutes longer.
Add the broth, water and tomatoes. Bring to a boil.
Stir in tortellini; return to a boil.
Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
Serve with cheese if desired.
o a boil and add tortellini; cook until pasta is heated
Cook tortellini according to package directions.
Drain in a colander.
Chill by either refrigerating or placing the colander in a large bowl of ice water for 5 minutes.
Drain well.
Combine all ingredients except tortellini in crockpot.
Mix well.
Cover& cook on low setting for at least 6 hours.
When ready to serve, increase heat to high setting.
Add tortellini.
Cook an additional 20 minutes or until tortellini are soft.
Brown beef; drain.
Spray crock pot with cooking spray.
Mix beef, marinara sauce, mushrooms and tomatoes in crock pot.
Cook on low 7 - 8 hours.
Stir in the tortellini and sprinkle with cheese.
Cover and cook for 15 minutes more.
**Update**.
If frozen for OAMC this heats well and does not dry out if you can reheat in freezer bags or sealable bags. Excellent.
In saucepan, melt butter.
Add garlic and cook until lightly brown.
Slowly add chicken broth and tortellini.
Bring to boil; slow cook 10 minutes.
Add chopped spinach and stewed tomatoes. Cover and simmer 20 minutes.
Serve in soup bowls; garnish with Mozzarella cheese and pepper.
Bon appetit!
Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.
or 30 minutes.
Add tortellini and parsley, stirring well.
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
r dutch oven, brown the Italian sausage, breaking it up to
In a dutch oven , fry your sausage until no longer pink.
Add Italian tomatoes, tomato sauce, beef broth, mushrooms, pepper, onion, and garlic.
Simmer, on low ,for approx 2 hours.
Add cheese tortellini and chopped dill pickle.
Simmer, on low, an additional hour and a half or longer. (the longer the better!).
Cook tortellini as directed on packaged; drain and cool.
Place dressing in shallow glass or plastic bowl.
Stir in tortellini, shrimp and tomatoes.
Cover and refrigerate 1 hour, stirring once to coat.
Drain tortellini mixture.
Thread tortellini, shrimp and tomatoes alternately on each of twelve 6-inch skewers.
Variation:.
For a meatless predinner treat, leave off the shrimp and use whole pittted ripe olives or small whole mushrooms.
Remove casings from sausage and crumble for frying.
In a large dutch oven, brown sausage, onion and green pepper. Drain well.
Stir in chicken broth, carrots, tomatoes and tomato sauce, worcestershire sauce, garlic powder, cayenne powder, salt and pepper.
Bring to a boil; reduce to simmer and cook for 20 minutes.
Add tortellini and simmer for 5 minutes or until tender.
Ladle soup into bowls.
Top with a few sprinkles of mozzarella cheese.
Serve with crusty bread.
In a large saucepan over medium-high heat, cook and stir sausage and garlic until done. Drain.
Add broth and tortellini; heat to a boil.
Reduce heat; simmer 10 minutes.
Add spinach and tomatoes; simmer an additional 5 minutes.
Serve topped with cheese.
Add cooked, well drained Italian sausage to a large steam-jacketed kettle; add onions and celery and cook until tender.
Add chicken stock to the mixture and bring to a boil. Stir in tomatoes and all other ingredients with the exception of the tortellini and the zucchini.
The tortellini are added to the soup frozen during the last 45 minutes of cooking.
Return soup to a boil, tortellini will float when cooked.
Reduce heat; add the zucchini and top with Parmesan cheese before serving.
Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.