Menu Enter a recipe name, ingredient, keyword...

Tortellini recipes - 64 recipes

Google Ads

More Tortellini recipes

By

Prepare pasta according to package directions; drain and rinse with cold water

  • 7-oz. pkg. tortellini pasta
  • 15-1/4 oz. can baby peas, drained
  • minced garlic to taste
  • 1/2 c. olive oil
  • 1 T. lemon juice
  • 1/4 c. white vinegar
  • fresh grated Parmesan cheese to taste
4.7/5 (3 Votes)

By

Crumble sausage into a Dutch oven; add onion

  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional
4.8/5 (4 Votes)

By

1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushroo...

  • 2 tablespoons oil or butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour
  • 1/2 cup white wine (or broth)
  • 4 cups chicken broth
  • 8 ounces cheese tortellini
  • 1/2 pound chicken breasts (or thighs)
  • 1/2 cup cream
  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
  • 1/2 cup asiago cheese (or parmesan), grated
  • salt and pepper to taste
4.5/5 (16 Votes)

By

Recipe is designed to serve a buffet party or tailgate table but may easily be halved or quartered

  • For the Salad:
  • 4 10-12 ounce bags frozen tortellini, cooked in boiling water until just done then cooled on a long baking tray
  • 1 tablespoon olive oil stirred into the tortellinis while cooling, plus 1 tablespoon olive oil when salad ingredients are mixed
  • 1/2 cup sun dried tomatoes, not in oil, sliced thinly, then halved
  • 1 1/2 cups cherry or grape tomatoes, halved, any larger tomatoes in the batch quartered
  • 1 16 ounce can artichoke hearts, quartered then cut in half
  • 6 scallions, green part included, thin, chopped finely
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, sliced chiffonade, then cut in half
  • 1 teaspoon coarse kosher salt, and more to taste
  • 1 teaspoon cracked black pepper
  • For the Dressing:
  • 6 medium size tomatoes, cored, cut in half, grated on a hand grater down to the skin, discard skin and transfer grated tomatoes to a mixing bowl
  • 2 cloves garlic, chopped
  • 1/8 cup white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
4.5/5 (16 Votes)

By

Olive Garden Tortellini al Forno is part of the Olive Garden small plate’s menu

  • 1 (9-ounce) package tortellini, prepared according to package directions
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 2 pieces crispy cooked bacon
  • 1 tablespoon sliced scallions
4.5/5 (15 Votes)

By

Need to warm up? Try this deliciously creamy and hearty soup with chicken, spinach, mushrooms and tortellini stuffe...

  • 1 1/2 tablespoons olive oil
  • 1 1/3 cups yellow onion, chopped
  • 1 1/3 cups carrots, diced
  • 6 to 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 1/2 cups low-sodium chicken broth
  • 1 pound chicken breasts, boneless, skinless, pounded evenly to about 1/2-inch thickness
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1/4 cup unsalted butter, sliced into 1 tablespoon pieces
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 9 ounces refrigerated three cheese tortellini
  • 4 cups fresh spinach
  • 1/3 cup heavy cream
  • Parmesan cheese, finely shredded for serving
4.4/5 (18 Votes)

By

Creamy and Cheesy Soup

  • 2 T oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded carrots
  • 4 cups water
  • 1 (32 oz) container chicken broth
  • 1 t Italian seasoning
  • 1/4 t each salt and pepper
  • 2 packages (10 oz each) frozen chopped broccoli
  • 8 oz Velveeta cheese, cubed
  • 1 package (9 oz) frozen cheese tortellini
  • 1 T dried parsley
  • 4-6 slices bacon, cooked until crisp
4.4/5 (18 Votes)

By

Servings: 6 • Size: 1 1/2 cups • Old Points: 6 pts • Points+: 7 pts Calories: 271 • Fat: 9 g • Carb: 26

  • For the Meatballs:
  • 10 oz 93% ground turkey
  • 2 tbsp seasoned whole wheat breadcrumbs
  • 2 tbsp grated parmesan cheese (Parmigiano Reggiano)
  • 2 tbsp parsley, finely chopped
  • 1 large egg
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt
  • For the soup:
  • 1/2 tbsp unsalted butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
  • 1 small Parmigiano-Reggiano rind (optional)
  • 9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
  • 3 cups loosely packed baby spinach
  • fresh grated Parmigiano-Reggiano for topping
4.5/5 (11 Votes)

This is not my own Recipe, I got it on line a few years ago (I do not remember from where) ** To make a switch up...

  • 3 Italian Turkey Sausage links
  • 1 Medium onion, chopped
  • 6 cloves garlic, minced
  • 2 14.5 oz cans reduced sodium chicken broth
  • 1 3/4 cups water
  • 1 14.5 oz. diced tomatoes, undrained
  • 1 9oz. package refrigerated cheese tortellini
  • 1 6oz. fresh baby spinach, coarsely chopped
  • 2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil
  • 1/4 tsp. pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan Cheese, optional
4.5/5 (11 Votes)

By

Delicious, hearty soup that is perfect for a holiday or family gathering

  • 2 lbs sweet Italian sausage, out of casing & browned
  • 12 C beef broth
  • 1 C water
  • 3 C diced tomatoes, with juice
  • 16 oz canned tomato sauce
  • 2 C sweet onion, diced
  • 2 C carrots, thinly sliced
  • 4 cloves garlic, minced
  • 2 t dried Italian seasoning
  • 1 bay leaf
  • 2 C dry white wine (may use red, if preferred)
  • 16 oz cheese tortellini
  • 4 T butter
  • grated Parmesan cheese
  • chopped fresh parsley (optional)
4.5/5 (11 Votes)

By

Heat a large skillet over medium-high heat

  • 18 ounces fresh whole wheat, three cheese tortellini (Buitoni)
  • 1 cup fat free cottage cheese
  • 2 ounces low fat cream cheese (Neufchatel)
  • 1/2 cup reduced fat Parmesan cheese, grated
  • 3 cups mushrooms, sliced
  • 2 tablespoons margarine or butter
4.4/5 (7 Votes)

By

HEAT oil in large skillet on medium heat

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1-1/2 cups fat-free reduced-sodium chicken broth
  • 1 cup spaghetti sauce
  • 1 pkg. (9 oz.) refrigerated cheese tortellini
  • 1/2 cup PHILADELPHIA Original Cooking Creme
  • 4 cups loosely packed baby spinach leaves
  • 1/4 cup KRAFT Grated Parmesan Cheese
4.4/5 (16 Votes)

Any burning questions? Our chefs answer!

Tortellini in Creamy Rosé Sauce Tortellini Toss