cheese tortellini

<p>Just 20 minutes and one skillet is all you'll need to get this delish Tuscan Tortellini on the table. Everything, including the tortellini, gets cooked up in one big pan. Busy weeknights, here we come.</p>

20-Minute Skillet Tuscan Tortellini

olive oil

green bell pepper,

onion,

garlic, chopped

lb bulk Italian sausage (no casings)

tomato-based pasta sauce

broth

half and half

19 oz frozen cheese tortellini

baby spinach, torn to bite size

black pepper

Parmesan cheese

In a very large skillet, heat oil over medium heat until hot. Add bell pepper, onion, and garlic. Stir constantly until fragrant, 30 seconds. Push mixture to the edges of pan and add sausage into the center of pan. Cook and break up sausage; once it&#8217;s half-cooked, stir together with the vegetable mixture and continue cooking until browned.

Add pasta sauce, tomatoes with juices, chicken or veggie broth, and half/half. Stir and bring to a simmer. Add frozen tortellini, stirring to submerge tortellini in the sauce. Cover and simmer until tender, about 7-8 minutes. Remove from heat. Add spinach and stir just until wilted. Add 1/4 tsp freshly ground black pepper (or to taste.) Serve immediately with freshly shaved/shredded Parmesan cheese.

This was awesome! My husband reminded me over and over again to make sure I wrote it down in our personal favorites recipe book! Definitely a keeper! And the fact that it was sooo easy and quick to make made it even better!

Wonderful! We are half vegetarians around here, so I browned the sausage separately and mixed in with half the pasta mixture right before serving...it was still amazing.  A new family staple for sure.  Thank you!

This was so good! I get weary of trying new recipes but OMG this was amazing

Super delicious. I throw in a little Mrs Dash Italian while everything's simmering, just because we like the extra flavor, but this dish is really delicious!

Very Yummy!  I can’t have a lot of dairy so I added more tomato sauce and broth for more liquid.  Thanks for sharing!

Delicious! I used Italian Turkey sausage and crushed tomatoes, adding basil and Italian seasoning in lieu of prepared sauce. To use up the 1/2. Bag of frozen spinach I thawed it, slightly warmed it in the microwave and it worked beautifully!   
My daughter won’t eat pork sausage or jarred pasta sauce and loved this.  It took very little extra time to use the crushed tomatoes.   Wonderful! Thank you!

Tried this as a last minute meals since I had all the ingredients in the house. It was soooo good. Thank you for sharing!!!

https://content.jwplatform.com/videos/qlD2XoDI.mp4

This One Pot Gnocchi with Spinach and Chicken is full of goodness!  It’s flavorful, easy, and tender. The sauce is delish!  Quick weeknight dinner, yet tasty enough for guests.



One-Pot Gnocchi with Spinach and Chicken

This perfect 10 minute Greek cheese tortellini recipe is a simple, last-minute lunch or dinner you can whip up in 10 minutes! Loaded with garlic, herbs, feta cheese, tomatoes,&nbsp;and lemon zest—it’s a burst of flavor and freshness.

10 Minute Greek Cheese Tortellini

cheese

garlic (minced)

baby tomatoes

lemon (zested)

herbs (minced

salt and pepper (each)

feta cheese

lemon (juiced)

In a large pot of boiling water, add 1/2 Tablespoon of salt and start cooking the tortellini.

In another skillet over medium heat. Add the olive oil and start sautéing the garlic and tomatoes for 1 minute.

Then add in the lemon zest and half of the fresh herbs. Sauté them for another minute.

Remove the tortellini from the boiling water and reserve a cup of that cooking water, set it aside.

Toss the tortellini with the garlic tomato mixture and add in 1/4 cup of the pasta cooking water. Lower the heat so that the water is simmering, but not boiling vigorously.

Season the pasta with a pinch of salt and pepper.

Add in a few crumbles of feta (about half the amount) and gently toss the pasta together.

If you feel the pasta is dry, keep adding the pasta cooking water 1/4 cup at a time and allow it to cook over low heat to thicken up.

The sauce should be ready in no longer than 3 minutes, and the pasta should be fully cooked.

At that point, turn off the heat, sprinkle the remaining extra herbs, lemon juice and feta cheese on the top and serve.

This Creamy Cheese Tortellini is a dream come true! Cheese tortellini pasta is cooked to perfection, then tossed in a decadent, cheesy cream sauce. This 8-ingredient recipe is ready in just 15 minutes!

Creamy Cheese Tortellini

cheese tortellini ((fresh

salted butter

cloves garlic

Italian seasoning

salt

pepper

heavy cream

parsley

Bring a large pan of salted water to a boil. Add the tortellini and cook until al dente.

Reserve 1 cup pasta water and drain the tortellini. Remove the tortellini from the pan and keep warm.

Add the butter to the pan on medium heat. Stir in the garlic, Italian seasoning, salt and pepper and cook 1 minute.

Stir in heavy cream and Parmesan cheese and bring to a simmer. Cook 2-3 minutes to thicken slightly, then stir in tortellini.

Add enough of the reserved pasta water so that the sauce comes together (just add a little at a time).

Sprinkle with additional Parmesan and fresh parsley as desired for serving.

Spinach Tortellini Skillet is an easy and hearty dinner recipe that comes together quickly and will make you want to come back for seconds!

Spinach Tortellini Skillet

garlic (0.32)

olive oil (0.13)

28 tomatoes (1.69)

basil (0.05)

tsp dried oregano (0.05)

tsp Freshly cracked pepper (0.02)

cream cheese (1.10)

frozen cheese tortellini (4.79)

spinach (0.60)

Parmesan (0.36)

Mince the garlic and add it to a large skillet with the olive oil. Sauté the garlic over medium heat for about one minute, or just until it becomes fragrant.

Add the diced tomatoes (with juices), basil, oregano, and pepper to the skillet. Stir to combine and continue to cook and stir until the tomatoes are hot.

Cut the cream cheese into chunks, then add it to the hot tomato sauce in the skillet. Continue to cook and stir until the cream cheese has melted into the tomatoes and created a smooth and creamy sauce (use a whisk, if needed).

Meanwhile, bring a large pot of water to a boil for the tortellini. Once boiling, add the tortellini and continue to boil for about three minutes, or until they are all floating (make sure to check the package instructions for the recommended cook time). Drain the tortellini in a colander.

While the tortellini is draining, roughly chop the spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir to combine, allowing the heat to wilt the spinach.

Add the drained tortellini to the skillet and stir to combine with the sauce.

Sprinkle the Parmesan over top and stir to combine. Give the tortellini a taste and adjust any salt or seasonings to your liking. Serve hot and enjoy!

Packed with veggies &amp; cheese, today’s Cheese Tortellini with Broccoli &amp; Tomatoes is a simple 20 minute vegetarian recipe for your next Meatless Monday.

Cheese Tortellini with Broccoli & Tomatoes

18-20 oz refrigerated three cheese tortellini

Tbsp butter

broccoli florets

oz container grape tomatoes

tsp minced garlic (about 4 cloves)

tsp crushed red pepper

Sea salt (to taste)

Black pepper (to taste)

Parmesan

Start the water boiling for the tortellini. Cook the pasta according to package directions and drain, reserving 1 cup of the pasta water.

Meanwhile, steam the broccoli according to package directions.

While the water is coming to a boil and the broccoli is steaming, heat the olive oil and butter in a large skillet over medium heat until the butter is melted, then swirl to coat the pan.

Add the grape tomatoes, garlic, and spices to the skillet. Continue to cook over medium heat for about 12 minutes, or until the tomatoes are wrinkled and close to bursting. (When the broccoli is done steaming, stir it into the tomatoes as they finish sauteeing.)

When the tomatoes are done to your liking, stir the cooked tortellini into the skillet of veggies.

Then, gradually stir in the Parmesan and 1/2 cup of the pasta water. Keep stirring gently until the cheese is nicely melted and incorporated, thinning it out with additional pasta water, if necessary.

If desired, top your tortellini and veggies skillet with additional Parmesan and/or chopped fresh parsley when serving.

A simple creamy soup with sausage, vegetables and cheese tortellini.

Creamy Sausage Tortellini Soup

Italian sausage (mild)

onion (diced)

carrots (thinly sliced)

heavy whipping cream

cheese tortellini (frozen

baby spinach (chopped)

can petite diced tomatoes (drain well)

chicken broth

tsp pepper

dry mustard

flour

In a large stock pot, crumble cook ground sausage.

When cooked through, remove sausage from the pan with a slotted spoon and place in a bowl. Set aside.

Leaving grease from the sausage in the bottom of the stock pot, add diced onion and sliced carrots. Cook until nearly tender-12-15 minutes.

Next, add minced garlic and flour. Stir and cook for one more minute.

Add chicken broth, salt, pepper, Italian seasoning, dry mustard and heavy cream. Bring to a boil and then, lower the heat to simmer the soup.

Add tortellini and simmer for 5-7 minutes.

When carrots are desired tenderness, add drained diced tomatoes and chopped spinach.

Heat to wilt spinach.

Serve with freshly grated parmesan, if desired. Enjoy with some delicious bread.

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil. 

Cheese Tortellini in Creamy Marinara

tomatoes

balsamic vinegar

garlic powder

oregano

spinach

basil leaves

goat cheese log

Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. 

Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.

When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you&#8217;d like, save out a few crumbles for topping). Serve immediately.

Loved this recipe!  Quick, easy and yummy!

Loved this! The whole family loved it. We are making again this week. It was requested by my family because it was that great. Thanks!!!

Holy delish! This is so easy and tastes amazing! I added a spoon of sugar to cut the acidity but otherwise was awesome. Thank you!

Use chicken broth, not sugar to cut acidity. That's the Sicilian way. 1/4-1/2 cup of broth will do. I hate sugar in my sauce, it ruins it.

The only thing I'd think to add to this are obviously onions and garlic, REAL garlic. I did that and a pinch of red pepper flakes to enhance the marinara flavor (it's not spicy) and the whole thing was great

This was very delicious! I didn’t know what to make for dinner and found this recipe googling dinner ideas in the grocery store parking lot. Fast, easy and delicious.

Top 7 cheese tortellini recipes from across the web

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Top Tags

20-Minute Skillet Tuscan Tortellini

10 Minute Greek Cheese Tortellini

Creamy Cheese Tortellini

Spinach Tortellini Skillet

Cheese Tortellini with Broccoli & T...

Creamy Sausage Tortellini Soup

Cheese Tortellini in Creamy Marinar...

Top 7 cheese tortellini recipes from across the web

The most viewed cheese tortellini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20-Minute Skillet Tuscan Tortellini

10 Minute Greek Cheese Tortellini

Creamy Cheese Tortellini

Spinach Tortellini Skillet

Cheese Tortellini with Broccoli & T...

Creamy Sausage Tortellini Soup

Cheese Tortellini in Creamy Marinar...

The most viewed cheese tortellini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine