CHEESE SAUCE TORTELLINI RECIPES

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TOMATO TORTELLINI SOUP RECIPE: HOW TO MAKE IT



Tomato Tortellini Soup Recipe: How to Make It image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 245 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 756mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI - BETTYCR…



Slow-Cooker Spinach-Mushroom Tortellini - BettyCr… image

This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma’s pot roast.

Provided by Betty Crocker Kitchens

Total Time 7 hours 50 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 12

1 package (8 oz) white button mushrooms, thinly sliced
1 cup thinly sliced yellow onions
4 tablespoons butter, melted
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Progresso™ Broth Vegetable(from 32-oz carton)
1 package (20 oz) refrigerated cheese-filled tortellini
1 package (8 oz) cream cheese, softened and cubed
3 cups baby spinach leaves, lightly packed
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup shredded fresh basil leaves

Steps:

  • Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
  • Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
  • Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Nutrition Facts : Calories 430 , CarbohydrateContent 25 g, CholesterolContent 150 mg, FatContent 4 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 1640 mg, SugarContent 4 g, TransFatContent 1 g

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