minutes.
Stir in tortellini and vegetables.
Raise heat
In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
Add tortellini return to boil.
Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
Stir in black beans and season with pepper.
Discard bay leaf. Ladle into bowl and sprinkle with cheese.
inutes and drain.
Cook tortellini according to package directions and
dditional 35-40 minutes until tortellini is tender.
Serve topped
Thinly slice the garlic clove lengthwise, then cut the slices in slivers.
Combine the broth with the garlic in a small saucepan.
Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.
Add the tortellini, broccoli and carrot, and cook a few minutes longer, until the vegetables are tender.
Season to taste with salt and pepper. Sprinkle with cheese if you like.
Cook tortellini until cooked.
Cook broccoli florets in the microwave for 1 - 2 minutes, or until cooked.
In a large saucepan, heat spaghetti sauce over medium heat, Add Cream cheese and stir until melted. Stir in tortellini mixture, tomatoes and pepper to taste.
Serve with parmesan cheese grated on the top.
Combine onion, carrot and broth; bring to a boil. Add tortellini; reduce heat. Simmer 4 minutes. Add spinach; stir and simmer 4 minutes or until carrots are tender.
In a large saucepan combine broth, water, salsa and tomatoes.
Bring to a boil, then reduce to low and simmer.
Meanwhile, saute onions and green pepper until tender. About 3-4 minutes.
Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan.
Simmer on low for 30 minutes.
Add half and half.
Heat a few more minutes. Do not boil.
Garnish with cilantro.
bout 5 minutes, or until meat is no longer pink; stir
Prepare tortellini as per package directions, drain &
In frypan, brown sausage (remove from casings); add onion, garlic and green pepper.
Pour off drippings. In large Dutch oven, add water, bouillon, tomatoes, carrots, spices, meat and tomato sauce.
Cook 30 minutes, then add zucchini and tortellini; simmer 30 minutes.
Sprinkle cheese on top of each serving.
Cook tortellini according to pkg directions; drain
Heat oil in a 4-quart saucepan over medium heat.
Add carrots, onion and garlic; cook and stir until onion is tender.
Add broth; bring to a boil.
Add tortellini; boil gently 4 to 5 minutes or until tortellini is almost tender.
Add spinach and oregano; simmer 2 to 3 minutes or until spinach is tender, stirring occasionally.
Sprinkle each serving with cheese.
Makes 6 (1 cup) servings.
Can also add some diced, cooked chicken meat.
In a 5-quart Dutch oven, brown sausage and drain.
Add onion and saute until tender.
Add beef broth, red wine, tomatoes, carrots, celery, ketchup, Italian seasoning and garlic.
Bring to a boil; simmer, uncovered, for 30 minutes.
Add zucchini, tortellini, green pepper and parsley.
Simmer, covered, until tortellini are tender, 10 to 15 minutes.
Sprinkle with Parmesan cheese before serving.
If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
Stir in cream, and remove from heat.
Toss pasta in sauce until evenly coated.
Sprinkle with cheese, to garnish.
Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
Stir in the broth and water. Heat to boiling, and reduce the heat.
Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
Top each serving with cheese.
Remove
casing
and
brown
sausage.
Remove
sausage; drain and
reserve
1
tablespoon drippings.
Saute onion and garlic
in drippings.
Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
Bring all to a
boil, then reduce heat and simmer 30 minutes uncovered. Skim fat
from soup and stir in zucchini, tortellini, parsley and pepper.
Simmer covered
35
to
40 minutes.
Sprinkle on Parmesan cheese when serving.
ot of boiling water, cook tortellini according to package directions. Drain
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.
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.