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Discover new ways to cook with tortellini - 1032 recipes

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More Tortellini recipes

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1. Cook tortellini as directed on package

  • 1 package (8 ounces) cheese tortellini
  • 1 tablespoon oil
  • 1 package (8 ounces) sliced mushrooms
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons McCormick® Perfect Pinch® Basil & Garlic Seasoning
  • Grated Parmesan cheese (optional)
4.5/5 (40 Votes)

By

I sometimes add some meat to make this a little more hardy

  • 1 bag of frozen tortellini
  • 1 small bag of fresh spinach
  • 2 cans of italian style diced tomatoes
  • 1 box or 4 cups or vegetable broth
  • 1 block of cream cheese
4.6/5 (27 Votes)

By

Combine all dressing ingredients in a jar, cover and shake well

  • SALAD
  • 1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 large cucumber, peeled and chopped
  • 1/2 cup canned artichoke hearts, roughly chopped
  • 1/2 cup kalamata olives (whole or sliced)
  • 1/2 cup crumbled feta cheese (I use reduced fat)
  • 1/3 cup packed fresh basil leaves, finely chopped
  • GREEK DRESSING
  • 1/2 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 3 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 teaspoons sugar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt, or to taste
  • black pepper, to taste
  • juice of 1/2 lemon
4.5/5 (33 Votes)

By

Spray 5 to 7 quart slow cooker with cooking spray, if using a ceramic insert

  • nonstick cooking spray
  • 1 (20-ounce) package refrigerated cheese tortellini
  • 1/2 cup chopped green onions
  • 1 cup chopped fresh mushrooms
  • 3 large chicken breasts
  • 1 (8-ounce) tub chive and onion cream cheese
  • 2 cups fresh baby spinach
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups shredded mozzarella cheese
  • salt and pepper, to taste
4.8/5 (11 Votes)

By

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown

  • 2 whole large Cloves Of Garlic Minced
  • 2 TBSP Olive Oil
  • 2 10 3/4 oz Cans of Condensed Tomato Soup
  • 1/4 cup Sun Dried Tomatoes, chopped or 2 TBSP Of Sun Dried Tomato Paste
  • 2 cups Half-and-half
  • 2 cups Chicken Stock or Vegetable Stock
  • 1 tsp Onion Powder
  • 1 TBSP 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
4.5/5 (35 Votes)

By

1.Cook the onion in a little olive oil until soft

  • 1 lb package of Turkey Kielbasa
  • 1/2 cup diced onion
  • 20 oz. package of refrigerated Tortellini
  • 28 oz can of whole tomatoes, cut in the can with kitchen scissors
  • 1 cup chicken broth or water
  • Pinch of salt & pepper
  • 2 Tbsp cream cheese
  • 2 cups shredded jack and cheddar cheeses
4.5/5 (31 Votes)

By

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)

By

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)

By

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)

By

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)

By

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)

By

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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Tortellini with Broccoli, Olives and Beans Basil & Garlic Tortellini