Kirkland Tortellini Cooking Instructions Recipes

CHEESE TORTELLINI IN VEGETABLE MARINARA SAUCE

Steps:

• To make veggie sauce, heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic; cook, stirring, until fragrant, 45-60 seconds. Add marinara sauce, spinach, salt, pepper and red pepper flakes; stir to combine (add spinach in batches, if necessary, and add more as it wilts). Cover and reduce heat to medium; simmer until spinach wilts, about 3 minutes. Season to taste, if desired.
• Spoon 2 c sauce into a 6-quart slow cooker and top with half of frozen tortellini; spoon 2 c sauce over top and top with remaining tortellini. Spoon remaining sauce over; sprinkle with cheese. Cover and cook on low heat until tortellini are tender, about 5 hours.
• Serving size: 1 1/3 c

CREAMY TORTELLINI SOUP RECIPE

Steps:

• if you're cooking the tortellini separately bring a large pot of salted water to a boil
• meanwhile, heat the oil in a large heavy bottom dutch or french oven
• chop the onion and add it to the oil
• clean the pepper, chop and add it to the pot
• chop the celery and stir it in the pan as well
• cook and stir for 2-3 minutes more
• add the garlic and cook for another 30 seconds or so
• pour in the broth, and tomatoes, stir to combine
• add the Italian seasonings, bay leaf, and sugar, and stir to combine
• bring the soup just to a boil, reduce the heat and simmer 10 minutes
• if you're cooking the tortellini separately get them cooked in the pot you started, drain and rinse in cold water when they're finished cooking
• meanwhile, wash and clean the kale, pull the stems out and chop the leaves
• after 10 minutes add the kale to the soup
• add the tortellini as soon as it's done as well
• reduce the heat on the soup to low
• once it's no longer close to a boil slowly add the cream and stir to combine
• taste and add salt and pepper to taste
• serve at once

CHICKEN BACON SPINACH TORTELLINI BAKE

Steps:

• Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and set aside.
• In a large sauce pan or dutch oven, heat butter over medium heat until melted. Add in garlic and cook for a minute. Whisk in flour and cook until flour is lightly browned, about 2 minutes. Add in milk and salt and increase heat to bring milk to a simmer. Once the milk is simmering, shut off the heat and stir in one cup of mozzarella and the ½ cup of parmesan cheese. Stir until cheese is melted and incorporated into the sauce.
• To the sauce, add in the cooked chicken, spinach, bacon, and uncooked tortellini. Stir to combine.
• Pour the mixture into the baking pan and sprinkle the remaining mozzarella cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until bubbly.

TORTELLINI SALAD WITH TOASTED GARLIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together the white balsamic vinegar, 1/3 cup extra virgin olive oil, mayonnaise, Italian seasoning, salt, and red pepper flakes until well blended.
• To toast garlic: heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped garlic and cook, stirring constantly until garlic is golden brown. Do not over-cook because garlic will become bitter. Add the garlic to the dressing ingredients and whisk well. Set aside.
• Cook tortellini according to package directions. Drain, then rinse under cool water until tortellini has cooled. Drain well.
• In a large bowl, lightly toss together the tortellini, tomatoes, onion, artichoke hearts, olives, peperoncini and basil (if using).
• Pour dressing over salad and mix lightly to distribute evenly. Cover and refrigerate for at least one hour. Can be made up to 24 hours ahead of time. Just before serving, mix lightly again.

SPINACH AND TORTELLINI SOUP

Steps:

• Heat olive oil in a 4 qt pot on medium heat.
• Add Chopped garlic and stir until softened.
• Add tomatoes, spinach and stock and bring to a boil.
• Lower to simmer for 15 minutes.
• Add Tortellini and cook for 5 to 10 minutes.
• Add peppers and cheese; adjust flavor with salt if needed.
• Remove and serve with garlic bread, etc.