Tomato Cream Tortellini Recipes

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

SPINACH TOMATO TORTELLINI

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

SHRIMP & TORTELLINI IN TOMATO CREAM

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm., In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

CREAMY TOMATO TORTELLINI

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
• Meanwhile, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
• Drain pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan.

TORTELLINI WITH TOMATO BASIL CREAM SAUCE

Steps:

• Gather the ingredients.
• Cook the tortellini according to package directions.
• In a bowl or measuring cup, combine the crushed tomatoes with the chicken bouillon granules, basil, minced parsley, and black pepper.
• Heat the olive oil over medium heat in a saucepan.
• Sauté the garlic in the olive oil.
• Add the crushed tomato mixture and bring to a simmer.
• Add the cream and bring to a gentle boil.
• Add the Parmesan cheese and stir well.
• Stir the drained tortellini into the sauce. Serve the pasta and sauce garnished with additional grated Parmesan cheese and fresh parsley.

MOM'S CREAMY TORTELLINI TOMATO SOUP

Steps:

• Heat olive oil in a skillet over medium-high heat; cook and stir sausage and garlic until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Melt butter in a large stock pot over medium heat; whisk in flour, salt, and black pepper until smooth. Gradually whisk in chicken broth and red wine. Stir in tomatoes and onion soup mix. Simmer until thickened and flavors have blended, 10 to 15 minutes. Stir in cooked sausage and basil. Continue to simmer for 45 minutes, stirring occasionally.
• Stir tortellini into soup; simmer until tortellini are tender, about 15 minutes. Add half-and-half, stirring until soup is hot, about 5 minutes more. Serve in large bowls and sprinkle with Parmesan cheese.

TORTELLONI WITH CREAMY TOMATO SAUCE AND SPINACH

Steps:

• Set a large pot of salted water boiling and cook the tortelloni according to package instructions.
• Meanwhile in a large and deep pan heat the sun-dried tomato pesto together with minced garlic over low heat and fry while stirring for no longer than 30 seconds. Then add the heavy cream and whisk to combine. Bring to a simmer, then add the spinach and let it wilt for a minute, then stir in the grated cheese. Take off the heat and keep warm.
• Drain the tortelloni while reserving 1/2 cup of pasta water. Add the tortelloni directly to the sauce and toss gently to combine. If the dish is a bit dry add a splash of the reserved pasta water to loosen it until the right consistency. Serve immediately with additional grated Parmesan and black pepper.

TOMATO CREAM TORTELLINI

Steps:

• For Tomato sauce: Heat oil and saute onion and garlic until soft.
• Add remaining ingredients, stir and bring to a boil.
• Simmer about 30 minutes.
• For Cream sauce: Mix all ingredients in saucepan.
• Bring to a slow simmer once cheese is melted.
• Mix well.
• Add to tomato sauce and stir into cooked tortellini.