Creamy Tortellini Florentine Recipes

CHICKEN AND TORTELLINI FLORENTINE SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
• Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
• Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

CREAMY TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

CREAMY SPINACH TORTELLINI

Steps:

• Cook pasta and drain. Meanwhile, in a skillet, cook onion and garlic in oil until translucent- approx 4 minutes. Add spinach, tomato, basil, salt and pepper, saute medium heat for 5 minutes. Stir in cream and parmasean cheese and cook until it comes to a boil. Reduce to low heat. Add cooked tortellini, mix well and cook an additional 5 minutes until heated.

CREAMY TORTELLINI FLORENTINE

Steps:

• 1. Cook pasta as directed on package. Drain when cooked.
• 2. While that's cooking, pour milk into a large skillet and add cubed cream cheese. Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.
• 3. Stir in parmesan cheese and pepper. Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.
• 4. Add drained pasta and mix lightly. Gently fold in diced tomatoes to heat through.
• 5. Pour into serving bowl and top with another sprinkling of parmesan, if desired.