Creamy Mushroom Tortelloni Recipes

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MUSHROOM TORTELLINI SOUP



Mushroom Tortellini Soup image

This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. -Jen Lucas, Baldwinville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

2 tablespoons olive oil
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
4 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 package (19 ounces) frozen cheese tortellini
2 cups fresh baby spinach, coarsely chopped
1/8 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 1084mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.

CREAMY MUSHROOM TORTELLINI ALFREDO



Creamy Mushroom Tortellini Alfredo image

This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.

Provided by fabeveryday

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 (20 ounce) package refrigerated cheese tortellini
8 tablespoons butter, divided
2 (8 ounce) packages sliced baby portobello mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ teaspoon chopped fresh thyme, or to taste

Steps:

  • Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
  • Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
  • Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g

CREAMY MUSHROOM TORTELLONI



Creamy Mushroom Tortelloni image

Try an aromatic pasta dinner. This creamy mushroom tortelloni gets ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 8

2 packages (9 oz each) refrigerated portabello mushroom-filled tortelloni
2 tablespoons butter or margarine
1/4 cup Italian-style dry bread crumbs
1 container (8 oz) chive-and-onion cream cheese spread
1 cup half-and-half
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt

Steps:

  • In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package.
  • Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 5 minutes, stirring occasionally, until golden brown; remove from heat.
  • Return drained tortelloni to saucepan. Reduce heat to medium-low. Gently stir in cream cheese spread, half-and-half, parsley, basil and salt until cheese is melted and mixture is hot, about 3 to 5 minutes. Spoon into individual serving dishes. Sprinkle buttered bread crumbs over tortelloni. Serve immediately.

Nutrition Facts : Calories 560, Carbohydrate 54 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 10 g, TransFat 1 g

MUSHROOM TORTELLINI WITH ARUGULA



Mushroom Tortellini with Arugula image

Peppery arugula is balanced by a mix of sauteed mushrooms and cool creme fraiche in this easy, vegetarian tortellini that's ready in just 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 pound gourmet-blend mushrooms, such as yellow oyster, cremini, or shiitake, sliced
1 large leek, white and light-green parts only, halved, thinly sliced, and well washed
Kosher salt and freshly ground black pepper
1 pound fresh or frozen cheese tortellini
1/2 cup creme fraiche
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 cups packed baby arugula

Steps:

  • Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in creme fraiche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.

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