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Tortellini recipes - 1032 recipes

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Quick and easy dinner your family will love

  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 (18 ounce) packages refrigerated cheese tortellini
  • 2 (10-3/4 ounce) cans reduced-sodium condensed tomato soup
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 2 cups half-and-half, fat free is okay
  • 1/2 cup chopped oil-packed sun-dried tomatoes or two tablespoons sundried tomato paste
  • 1 teaspoon onion powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
4.5/5 (35 Votes)

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This rich and spicy soup brings a little Italian flair to your table

  • 2 packages (7 ounces each) sausage links
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 2 cups water
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 1 bay leaf
  • 3/4 cup refrigerated tortellini
4.8/5 (13 Votes)

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1.Brown the sausage in a skillet on the stove top until cooked and crumbled

  • 1 pound Spicy Breakfast Sausage
  • 1 (19 oz.) bag frozen cheese tortellini
  • 1 whole Medium Red Onion, diced
  • 2 slices Bacon, chopped
  • 3 cloves Garlic, minced
  • 1 quart Warm Water
  • 3 cubes low sodium Chicken Bouillon Cubes
  • 1/4 bunch Kale, roughly chopped (or spinach)
  • 1/2 cup fat free half & half or Heavy Cream
  • Salt & Pepper to taste
4.5/5 (34 Votes)

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Adapted from Sandra lee Minestrone and Tuscan soup

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 1 Quart chicken broth
  • 1 cup water
  • 1 (14.5-ounce) can italian seasoned diced tomatoes
  • 1/4 cup tomato paste
  • 1 (16-ounce) bag frozen Italian vegetable blend
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 tablespoon Italian seasoning
  • Salt and freshly ground black pepper
  • 1 (16-ounce) bag frozen cheese tortellini
  • Shredded Parmesan cheese
4.5/5 (34 Votes)

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0

  • 2 whole large Cloves Of Garlic Minced
  • 2 Tbl Olive Oil
  • 2 10 3/4 oz Cans of Condensed Tomato Soup
  • 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
  • 2 cups Half-and-half
  • 2 cups Chicken Stock
  • 1 tsp Onion Powder
  • 1 Tbl Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 whole 9 Oz Package Of Cheese Filled Tortellini
  • 1/2 cup Shredded Parmesan Cheese, for garnish
4.7/5 (19 Votes)

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1. Preheat oven to 375 degrees 2

  • 1 16oz jar of spaghetti sauce
  • 1 14 oz can of diced tomatoes, drained
  • 1 10 oz can of fat free reduced sodium beef broth (I used veggie broth for D)
  • 1/4 cup Zesty Italian Dressing
  • 18 oz refrigerated cheese filled pasta
  • 1 Cup of Shredded mozzarella cheese
4.4/5 (45 Votes)

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In a deep large skillet bring 2 inches of water to boiling

  • Ingredients
  • 9 ounces refrigerated or frozen cheese-filled tortellini
  • 2 cups small broccoli florets
  • One 15 ounce can cannellini (white kidney beans), rinsed and drained
  • 1/4 cup slivered pitted Kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon crushed red chili pepper
  • 1 cup quartered cherry or grape tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup snipped fresh basil
4.8/5 (6 Votes)

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Cook the tortellini according to the package directions, adding the peas during the last minute of cooking

  • 1 pound fresh or frozen cheese tortellini
  • 1 cup frozen peas
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)
  • 1 medium beefsteak tomato, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • kosher salt
  • freshly ground black pepper
4.8/5 (6 Votes)

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Cook tortellini according to package directions

  • 1 package (9oz) refrigerated cheese tortellini
  • 2 cans tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half cream
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional
4.5/5 (30 Votes)

By

Layer tortellini pasta, chicken, peas and a pesto dressing to make this salad that will be sure to be a family favo

  • 1 (9 ounce) package refrigerated cheese-filled tortellini
  • 1 cup frozen sweet peas
  • 5 cups torn romaine lettuce
  • 1 1/2 cups julienne carrots
  • 2 cups grilled chicken, chopped or in strips
  • 1/2 cup reduced-fat mayonnaise or salad dressing
  • 1/2 cup basil pesto
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh parsley or basil leaves
4.8/5 (12 Votes)

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This is a great soup for a cold winter night, especially when you don't have a lot of time to make a "homemade" mea...

  • 3 T olive Oil
  • 1 Clove garlic, minced
  • 3 stalks, celery, chopped
  • 3 carrots, peeled and chopped
  • 1 onion diced
  • 10 oz box frozen spinach (unthawed)
  • 2 cans cream of chicken soup
  • 2 cans water
  • 32 oz chicken broth
  • Family size package of cheese or chicken tortellini, half cooked
4.6/5 (23 Votes)

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Cook tortellini as directed on package, adding peas during last 4 minutes of cook time

  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 cup Green Giant® frozen sweet peas (from 1-lb bag)
  • 5 cups torn romaine lettuce
  • 1 1/2 cups julienne (matchstick-cut) carrots
  • 2 cups chopped or strips grilled chicken
  • 1 medium red bell pepper, cut into strips
  • 1/2 cup reduced-fat mayonnaise or salad dressing
  • 1/2 cup basil pesto
  • 1/4 cup buttermilk
  • 2 tablespoons chopped fresh parsley or basil leaves
4.4/5 (36 Votes)

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