Three Cheese Tortellini With Sausage Fennel And Tomato Cream Recipes

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CREAMY TOMATO TORTELLINI WITH SAUSAGE



Creamy Tomato Tortellini with Sausage image

No one will believe that just three ingredients make up this tomato sauce that tastes like it bubbled away all day on top of the stove. It's that good. -Jennifer Eggert, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (19 ounces) frozen cheese tortellini
2 fully cooked Italian chicken sausage links (3 ounces each), sliced
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 package (6 ounces) fresh baby spinach
4 ounces reduced-fat cream cheese

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted., Drain tortellini; add to sausage mixture. Toss to combine.

Nutrition Facts : Calories 298 calories, Fat 13g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 824mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

CROCKPOT CHEESE TORTELLINI AND SAUSAGE RECIPE - (4.2/5)



Crockpot Cheese Tortellini and Sausage Recipe - (4.2/5) image

Provided by ukiahgal67

Number Of Ingredients 6

1 (19-ounce) bag frozen cheese tortellini
1 pound sausage (preferably Italian)
1 (10-ounce) bag fresh spinach
2 cans Italian style diced tomatoes
2 (12-ounce) cans low-fat chicken broth
1 (8-ounce block) cream cheese, cut into cubes

Steps:

  • Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain. Add the sausage, spinach, 2 cans of tomatoes, broth, and cream cheese to a 6-quart slow cooker. Stir to combine. Cook in the slow cooker, on low for 5 hours, stirring twice during cooking. Add the tortellini in the last 15 to 30 minutes of cooking time and cook until they are tender.

TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM



Tortellini with Italian Sausage, Fennel, and Mushroom image

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mushroom     Pasta     Quick & Easy     Dinner     Buffet     Sausage     Fennel     Spinach     Winter     Family Reunion     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 8 main-course servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 (8-ounce) package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 (16-ounce) package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 (5-ounce) package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional (for serving)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
  • Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
  • Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

THREE-CHEESE TORTELLINI WITH CREAMY ITALIAN SAUSAGE MARINARA



Three-Cheese Tortellini With Creamy Italian Sausage Marinara image

This is a dish I invented to try and get my picky-eater son to eat something other than macaroni and cheese, hotdogs, or hamburgers! He always thought regular marinara sauce was too "strong tasting"....I think it is just too acidic for him. However, he loves cheese and loves italian sausage. Much to my surprise, I have found that I love this dish as well. I prefer to make the sauce myself, but if you are pressed for time, substitute your favorite pre-made sauce and just add the italian sausage and cream. If you aren't a fan of italian sausage, substitute 1/2 the sausage for ground beef or ground turkey. The rosemary is optional. I like it, but some don't like the taste. If you don't have a picky eater, I would add some mushrooms and possibly some bell peppers. I think those would be nice with the dish.

Provided by breezermom

Categories     One Dish Meal

Time 1h45m

Yield 5 serving(s)

Number Of Ingredients 19

20 ounces refrigerated three-cheese tortellini
1 lb Italian sausage, Casings Removed
1/2 small onion, finely diced
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
1/4 cup red wine (don't use cooking wine, use a tastey red wine you would drink!)
1 teaspoon sugar
1 teaspoon dried oregano leaves, crushed
1 teaspoon basil
1 1/2 teaspoons parsley flakes
1/8 teaspoon dried rosemary (optional)
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup heavy cream
1/8 teaspoon dried marjoram
1/4 cup water, depending on your simmering time
1/4 cup parmesan cheese, shredded
1/4 cup romano cheese, shredded

Steps:

  • In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire.
  • Add the onions and cook until they are soft. Drain the grease from the pot.
  • Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil.
  • Stir in red wine.
  • Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching.
  • Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions.
  • I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!

Nutrition Facts : Calories 599.8, Fat 43.1, SaturatedFat 19.9, Cholesterol 116.9, Sodium 2270, Carbohydrate 26.2, Fiber 4.9, Sugar 6.4, Protein 28

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