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Tortellini recipes - 1032 recipes

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Serves 4| Hands-On Time: 20m| Total Time: 20m In a large saucepan, simmer the carrots in the broth until tender,...

  • 4 carrots, cut into bite-size pieces
  • 5 cups low-sodium chicken broth
  • 8 ounces cheese tortellini (fresh or frozen)
  • 1 1/2 cups shredded rotisserie chicken
  • kosher salt
  • 2 tablespoons chopped fresh flat-leaf parsley
4.6/5 (13 Votes)

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For Florentine flair, pair cheese tortellini with spinach, tomato and basil in a creamy sauce

  • 2 (9-oz.) pkg. refrigerated or 1 (19-oz.) pkg. frozen cheese-filled tortellini
  • 2 tablespoons olive or vegetable oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 (9-oz.) pkg. Green Giant® frozen chopped spinach, thawed, undrained*
  • 1 cup cubed seeded tomato
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup whipping cream
  • 1/4 cup grated Parmesan or Romano cheese
4.6/5 (13 Votes)

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An old boyfriend's mother used to cook this for me whenever I ate over

  • 1 package (16 ounce) cheese tortellini
  • 1 can (14.5 ounce) diced tomatoes with garlic and onion
  • 1 cup fresh spinach, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
4.4/5 (32 Votes)

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In a 10-inch skillet, cook beef and sausage over medium-high heat 5-7 minutes, stirring occasionally until brown; d...

  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 container refrigerated marinara sauce (15 oz)
  • 1 cup sliced fresh mushrooms (optional)
  • 1 can diced tomatoes with Italian herbs (drained)
  • 1 pkg refrigerated cheese-filled tortellini (9 oz)
  • 1 cup shredded mozzarella cheese
4.6/5 (11 Votes)

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Hearty soup especially on those cold fall & winter days

  • 1 26 oz. container Swanson chicken stock
  • 1 9oz. package Buitoni 3 cheese tortellini
  • 2-4 cloves garlic, finely chopped
  • 1-2 slices yellow onion, diced
  • 4-6 plum tomatoes, seeded & diced with 1/2 C. to 3/4 C. water & 1/4 t. salt (you can also use canned diced tomatoes, you just can't control the salt)
  • 2 large handfuls baby spinach, coarsely chopped
  • 1-2 T. olive oil (I use light olive oil, not EVOO)
  • Leftover rotisserie chicken or other leftover chicken
  • Grated Parmesan cheese
  • Sliced mushrooms, if desired (changes the taste quite a bit) anywhere from 8-16 oz. package
4.5/5 (23 Votes)

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A favorite weeknight family dinner, this meal is also easy to portion for lunch throughout the week!

  • 2 teaspoons olive oil
  • 1 medium (110 grams) onion, chopped
  • Celery (otional)
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (32-ounce or 940 grams) carton low-sodium vegetable or chicken broth
  • 1 (14.5-ounce or 410 grams) can low-sodium diced tomatoes in juice
  • 1 (9-ounce or 485 grams) package refrigerated cheese tortellini
  • 2 cups (3 ounces or 60 grams) baby spinach
4.6/5 (16 Votes)

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1 Start by defrosting/cooking the cheese tortellini in a pot of boiling water

  • 1 (8 ounce) package frozen cheese tortellini
  • 1/2 white onions or 1/2 red onion
  • 1/2 green bell pepper
  • 1 (4 1/4 ounce) can black olives
  • 1 -2 cup crumbled feta or 1 -2 cup shredded mozzarella cheese
  • 1/4 cupolive oil
  • 1/4 cupred wine vinegar
  • salt & pepper
4.6/5 (16 Votes)

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In a small skillet, cook sausage and beef over medium heat until no longer pink; drain

  • 1/2 pound bulk Italian sausage
  • 1/2 pound lean ground beef (90% lean)
  • 1 jar (24 ounces) marinara sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
4.5/5 (24 Votes)

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Put all ingredients into crockpot, chunking up the cream cheese

  • 1 bag 1 bag frozen tortellini
  • 1 bag 1 bag fresh spinach
  • 2 cans 2 cans Italian style diced tomatoes
  • 1 box 1 box or 4 cups vegetable broth
  • 8 oz 8oz cream cheese
4.4/5 (27 Votes)

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Taste the snap and crunch of this easy dinner pasta dish

  • 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
  • 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2- cups)
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
4.7/5 (6 Votes)

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Give this winning side dish a go, the cheese tortellini, snap peas and touch of refreshing mint is always a hit!

  • 1 (9-ounce) package refrigerated three-cheese tortellini (such as Buitoni)
  • 8 ounces sugar snap peas, trimmed and halved diagonally (about 1 1/2-cups)
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
4.7/5 (6 Votes)

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

  • 1 (19 oz.) bag frozen cheese tortellini
  • 1 lb. sausage (I prefer Italian)
  • 1 bag fresh spinach
  • 2 cans Italian style diced tomatoes
  • 2 cans low-fat chicken broth
  • 1 (8 oz.) cream cheese, cut into cubes
4.7/5 (6 Votes)

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Cheese Tortellini and Sausage Soup Chicken and Tortellini Soup