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Discover new ways to cook with tortellini - 1032 recipes

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Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, ...

  • 1/2 bag of frozen Italian Meatballs (1 pound)
  • 1 bag (1 pound) frozen cheese tortellini
  • Beef Broth (32 oz.)
  • 1 can (15.5 oz) Cannellini Beans
  • 1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
  • 1 small yellow onion, finely diced
  • 2-3 cloves garlic, minced
  • 2 stalks celery, finely diced
  • 1/2 tbsp. Italian Seasoning
  • Salt & Pepper, to taste
  • Grated Parmesan Cheese
5/5 (1 Votes)

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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
4.7/5 (3 Votes)

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1) Brown sausage; drain oil, reserving 1 T of drippings 2) Sauté onions and garlic 3) Add beef broth, water, ...

  • 1 lb. Italian sausage 1 c. coarsely chopped onions
  • 2 garlic cloves, sliced
  • 5 c. beef broth
  • 1/2 c. water
  • 1/2 c. dry red wine
  • 2 c. chopped, seeded, peeled tomatoes
  • 1 c. thinly sliced carrots
  • 1/2 tsp. basil leaves
  • 1/2 tsp. tsp. oregano leaves
  • 8-oz can tomato sauce
  • 1-1/2 c. sliced zuchinni
  • 8-oz. (2 c. ) frozen tortellini
  • 3 T. chopped fresh parsley
  • 1 med. green pepper
  • Grated parmesan cheese
5/5 (1 Votes)

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Cheesy ravioli and colorful vegetables are laced with Prego® Garden Combination Pasta Sauce for an easy, satisfyin...

  • 1 jar (1 lb. 9.75 oz.) Prego® Chunky Garden Combination Italian Sauce
  • 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
  • 1 pkg. (16 oz.) frozen cheese-filled tortellini , cooked and drained
  • grated Parmesan cheese
5/5 (1 Votes)

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1. Saute first five ingredients together until tender

  • 5 mL (3 tablespoons) butter or margarine
  • 45 mL (3 tablespoons) olive oil
  • 1 - 340 g (12 ounce) package Campbell's fresh mushrooms, sliced
  • 2 medium cloves garlic, minced
  • 10 mL (2 teaspoons) sage
  • 454 g (1 pound) cheese tortellini, cooked
  • 200 mL (3/4 cup) grated Parmesan cheese
5/5 (1 Votes)

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1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 ...

  • 10 * 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 * 1 medium carrot, thinly sliced
  • 1-1/2 * 1-1/2 cups sugar snap peas, halved crosswise
  • 1 * 1 tablespoon margarine or butter
  • 1 * 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 * 1 cup sliced fresh mushrooms
  • 1/3 * 1/3 cup chicken broth
  • 2 * 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
  • 2 * 2 teaspoons all-purpose flour
  • 3/4 * 3/4 teaspoon garlic salt
  • 1/2 * 1/2 teaspoon pepper
  • 1 * 1 cup milk
  • 1 * 1 8-ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
  • 1 * 1 tablespoon lemon juice
  • 1 * 1 cup quartered cherry tomatoes
  • 1 * 1 small red or green sweet pepper, coarsely chopped
  • 2 * 2 tablespoons grated Parmesan cheese
5/5 (1 Votes)

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In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the bro...

  • 1 8oz package fresh cheese tortellini
  • 1 cup turkey, cooked and diced
  • 2 cloves garlic, minced
  • 2 cans low sodium chicken broth (or turkey broth, if available)
  • 1 cup frozen corn
  • 1/4 tsp black ground pepper
  • 2 tbsp green onion
5/5 (1 Votes)

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This is a great salad. For extra added flavor, leave the juice from the artichokes in the dressing

  • 2 packages frigerated cheese filled spinach tortellin
  • 2 jars marinated artichoke hearts(4oz each), drained
  • 2 medium carrots, sliced diagonally
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cheese garlic Italian salad dressing
5/5 (1 Votes)

By

Drain tomatoes, reserving 2/3 cup juice; set aside

  • 2 cans (14-1/2 ounces each) Italian diced tomatoes
  • 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups chopped onions
  • 1/2 cup minced fresh parsley
  • 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup Crisco® Extra Virgin Olive Oil
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1/4 cup shredded Parmesan cheese
  • bread
5/5 (1 Votes)

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TIP: If you'd like to reheat leftovers of this pasta for lunch the next day, stir in a little milk first to keep it...

  • Ingredients:
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
  • 1 cup milk
  • 1/4 cup 2% KRAFT Grated Parmesan Cheese
  • 2 pkg. (9 oz. each) refrigerated three cheese tortellini, cooked, drained
  • 2 cups frozen peas
  • 1-1/2 pkg. (6 oz. each) OSCAR MAYER Smoked Ham (12 slices), chopped
5/5 (1 Votes)

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In large saucepan, cook tortellini in boiling water until tender

  • Basil Pesto:
  • 1 (16-ounce) package fresh cheese tortellini
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • Salt and pepper to taste
  • 1 (4-ounce) can sliced olives
  • 2 medium tomatoes, chopped
  • 1 medium garlic clove, peeled
  • 1/4 cup grated Parmesan cheese
  • 1 cup fresh basil leaves
  • 1/4 teaspoon salt
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
5/5 (1 Votes)

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1.Preheat oven to 375°F. Toss pasta with vodka sauce and bruschetta topping; place in 9-inch square baking dish

  • 1 (9-oz) package three-cheese tortellini (or three-cheese ravioli)
  • 1 (24-oz) jar vodka pasta sauce
  • 1/2 cup sweet pepper bruschetta topping (or roasted red peppers)
  • 2 large eggs, beaten (or 1/2 cup egg substitute)
  • 1 (6-oz) package refrigerated Italian cheese bread crumb mix (I used canned Vigo Italian cheese bread crumbs)
  • 1-1/4 lb chicken breast tenders
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, coarsely chopped
4.8/5 (13 Votes)

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