Rich Creamy Tortellini Recipes

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RICH & CREAMY TORTELLINI



Rich & Creamy Tortellini image

"This simple recipe mimics one of my favorite menu items at a local Italian restaurant. Now we can enjoy this delicious dish without going out." -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated cheese tortellini or ravioli
2 garlic cloves, minced
4 teaspoons butter
4-1/2 teaspoons all-purpose flour
1 cup 2% milk
1 jar (15 ounces) marinara sauce
4 ounces cream cheese, cubed
2 green onions, thinly sliced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, cook tortellini according to package directions., Meanwhile, in a small saucepan, cook garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add marinara sauce, cream cheese, onions, salt and pepper; cook and stir until cream cheese is melted and sauce is heated through. Drain tortellini; serve with sauce.

Nutrition Facts : Calories 434 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 637mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 15g protein.

CREAMY SPINACH TORTELLINI



Creamy Spinach Tortellini image

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

Provided by JENNIFERVAN77

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
½ cup grated Parmesan cheese
½ cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

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.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g

TORTELLINI MICHELANGELO



Tortellini Michelangelo image

Tortellini Michelangelo is a rich, creamy, and filling dish. Legend has it that Michelangelo conveyed his love for this dish through letters. I have seen this made sometimes with added chicken & prosciutto -sometimes just with mushrooms & peas... there are many varieties out there... some with meat tortellini, some with just cheese tortellini, and some use tri-color tortellini. This recipe is based on the dish from my local Italian Pizzeria here in NJ - theirs consists of: meat tortellini, chicken, pancetta, prosciutto, and minced onion in cream sauce. I use my own basic white cream sauce Recipe #302996 to make this dish and for this recipe you need to 1st prepare that sauce.

Provided by BlondieItaliana

Categories     European

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs tortellini, meat filled
1 chicken breast, pre-cooked & cut into bite size pieces
2 slices pancetta, thick sliced & cut into small slices
2 slices prosciutto (or ham, cut into small slices)
1/3 cup onion (minced or finely diced)
1 tablespoon butter
2/3 cup mushroom, sliced (fresh)
1/3 cup peas (frozen)
1 ounce chicken stock
1 cup parmesan cheese, grated (fresh if possible)
1/2 cup heavy cream (only use if needed to thin out cream sauce)
salt and pepper
white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared

Steps:

  • Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
  • Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
  • Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
  • Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
  • ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
  • ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.

Nutrition Facts : Calories 561.7, Fat 24.6, SaturatedFat 13.4, Cholesterol 110.2, Sodium 1001.4, Carbohydrate 57.2, Fiber 2.9, Sugar 2.4, Protein 28.1

CREAMY TORTELLINI



Creamy Tortellini image

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups refrigerated cheese tortellini
2 teaspoons minced garlic
2 tablespoons canola oil
1 envelope vegetable soup mix
2 cups half-and-half cream
1/4 cup minced fresh parsley
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

PANERA CHICKEN TORTELLINI ALFREDO RECIPE COPYCAT



Panera Chicken Tortellini Alfredo Recipe Copycat image

Panera Chicken Tortellini Alfredo Recipe is a deliciously rich and creamy dish that you're sure to love. Pasta has a special place for many people and is much loved on dinner plates.

Provided by admin

Categories     Main Course

Time 15m

Number Of Ingredients 8

½ cup butter
1½ cups half and half
2 cloves garlic, minced
2 cups Italian cheese blend
16 oz cheese tortellini
1 cup fully cooked chicken
salt and pepper to taste
parsley as a garnish

Steps:

  • Melt butter in a large saucepan on medium high heat.
  • In the meantime, boil tortellini according to package instructions. Reserve pasta water for sauce.
  • Add half and half to butter and whisk until it is fully incorporated. If too thick, add a bit of reserved pasta water.
  • Add garlic, salt and pepper to taste.
  • Bring sauce to a simmer and add Italian cheese blend. Stir until cheese is fully incorporated.
  • Combine sauce with fully cooked tortellini and chicken. Serve and enjoy!

CHICKEN ALFREDO TORTELLINI SOUP



Chicken Alfredo Tortellini Soup image

With all the flavors of traditional chicken alfredo, this Chicken Alfredo Tortellini Soup is rich, creamy, and amazing. It's an easy, ultra-comforting soup, perfect for enjoying on chilly winter evenings!

Provided by Amy

Categories     Soup

Time 30m

Number Of Ingredients 16

3 tablespoons unsalted butter
1 small sweet onion (, diced)
1 large carrot (, peeled and sliced into rounds)
1 1/2 cups small broccoli florets
2 cloves garlic (, minced)
3/4 teaspoon garlic powder
3/4 teaspoon Italian seasoning
1/2 teaspoon kosher salt ((not table salt))
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
2 cups heavy cream
5 cups low-sodium chicken stock
9 ounce refrigerated cheese tortellini
2 cups freshly grated Parmigiano-Reggiano cheese
11/2 cups chopped rotisserie chicken

Steps:

  • In a large pot over medium-high heat, melt the butter; add in the onion, carrots, and broccoli; saute, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
  • Reduce heat to medium-low and add in the flour; whisk until dissolved and cooked off.
  • Very gradually add in the heavy cream, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
  • Increase heat and bring to a gentle simmer, whisking occasionally until the soup thickens, 5-8 minutes.
  • Add in the tortellini and cook until al dente, 5-7 minutes. Remove pot from the heat.
  • Stir in the cheese until melted. Then stir in the cooked chicken.
  • Taste and adjust seasoning, if necessary.
  • Ladle into bowls with a sprinkle of freshly shaved Parmesan and serve with dutch oven bread, if desired, and enjoy!

Nutrition Facts : Calories 504 kcal, Carbohydrate 27 g, Protein 19 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 122 mg, Sodium 688 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

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