Type what you have

Ingredients

• ✓ cheese tortellini
• red bell pepper
• garlic
• butter
• heavy cream
• walnut
• basil
• green onion

Instructions

1. 1 Prepare tortellini according to package directions.
2. 2 Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
3. 3 Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

By Julie

Ingredients

• ✓ cheese tortellini
• butter
• heavy cream
• nutmeg
• black pepper
• parmesan cheese
• ham
• pea

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Meanwhile, melt butter in a large saucepan over medium heat. Add cream and stir frequently until heated through. Season with nutmeg and pepper. Slowly mix in Parmesan cheese, stirring constantly; allow to thicken. Mix in ham and peas.
3. 3 Drain cooked tortellini and return to the pot. Pour sauce over tortellini and toss to combine.

By Ceci Rey

Ingredients

• ✓ cheese tortellini
• marinara sauce
• alfredo sauce
• spinach
• italian seasoning
• mozzarella cheese
• parmesan cheese
• italian seasoning

Instructions

1. 1 Preheat the oven broiler; adjust an oven rack to the highest position. Generously butter or grease an 8x8-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add tortellini and cook according to package directions; drain and set aside.
3. 3 Bring marinara and Alfredo sauces, spinach, and 1 tablespoon Italian seasoning to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes.
4. 4 Stir tortellini into sauce, then pour into the prepared baking dish. Sprinkle with mozzarella cheese, Parmesan cheese, and 1 teaspoon Italian seasoning.
5. 5 Broil until cheese has melted and turned golden brown, 1 to 2 minutes.

By EFasse

Ingredients

• ✓ cheese tortellini
• chicken broth
• water
• watercress
• scallion
• hot red pepper sauce
• romano cheese
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ cheese tortellini
• butter
• onion
• spinach
• cream cheese
• mushroom
• parmesan cheese
• milk
• cherry tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ cheese tortellini
• ground beef
• turkey sausage
• marinara sauce
• tomato
• mushroom
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until crumbly and browned, about 10 minutes. Drain.
2. 2 Combine ground meats, marinara sauce, tomatoes, and mushrooms in a slow cooker. Cover and cook on Low for 7 to 8 hours.
3. 3 Stir tortellini into marinara meat sauce. Sprinkle with mozzarella and Cheddar cheese. Cover and cook on Low until tortellini is tender, about 15 more minutes.

By TRACY STALLARD

Ingredients

• ✓ cheese tortellini
• vegetable oil
• chicken breast
• butter
• mushroom
• garlic powder
• heavy cream
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
2. 2 Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
3. 3 Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
4. 4 Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

By Lisa Cascioli Hauser

Ingredients

• ✓ cheese tortellini
• red bell pepper
• broccoli floret
• carrot
• green olive
• garlic
• mayonnaise
• basil pesto
• milk
• parmesan cheese
• olive oil
• white vinegar
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ cheese tortellini
• olive oil
• basil
• thyme
• oregano
• parsley
• red pepper flakes
• onion
• green bell pepper
• garlic
• tomato sauce
• sugar
• chicken soup base
• heavy cream
• white wine

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
3. 3 Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
4. 4 Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes.
5. 5 Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
6. 6 Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.

By YGBELAND

Ingredients

• ✓ cheese tortellini
• butter
• onion
• garlic
• all-purpose flour
• chicken broth
• broccoli
• carrot
• salt
• black pepper
• paprika
• turmeric
• heavy cream
• colby cheese

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add onion cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle flour over onion-garlic mixture. Stir to combine, until flour is incorporated.
2. 2 Slowly pour in chicken broth, stirring to combine. Add broccoli, carrot, and tortellini. Season with salt, pepper, paprika, and turmeric. Stir to combine and reduce heat to medium. Cover and simmer until broccoli is tender and tortellini are cooked through, about 15 minutes.
3. 3 Stir in cream and cheese until melted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• mild sausage
• onion
• garlic
• chicken broth
• chicken broth
• tomato
• spinach
• basil
• red pepper flakes
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat a large pot over medium-low heat. Cook sausage and onion until onion is soft and translucent, breaking up sausage as it cooks, 5 to 7 minutes. Add garlic and cook 1 to 2 minutes more.
2. 2 Pour all chicken broth into the pot and bring to a boil, about 5 minutes. Add tortellini and cook 5 minutes more. Add tomatoes with juice and return to a boil. Reduce heat to low and simmer soup for 10 minutes.
3. 3 Stir spinach into soup; it will look like too much, but it will wilt quickly. Add basil and red pepper flakes and simmer 5 minutes more. Season with salt and pepper.
4. 4 Pass Parmesan cheese at the table when you serve the soup.

By Christina

Ingredients

• ✓ cheese tortellini
• chicken breast
• olive oil
• italian seasoning
• garlic powder
• kosher salt
• black pepper
• butter
• garlic
• heavy cream
• parmesan cheese
• italian seasoning
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Make the chicken: Toss chicken, oil, Italian seasoning, garlic powder, salt, and pepper in a bowl until coated.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; cut into bite-sized pieces when cool enough to handle.
4. 4 While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, return to a boil, and cook, uncovered and stirring occasionally, until tortellini float to the top and cheese filling is hot, about 3 minutes. Drain and keep warm.
5. 5 Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 2 to 3 minutes. Add cream and cook for 3 minutes. Add Parmesan cheese and stir until melted, 2 to 3 minutes. Add Italian seasoning and pepper; bring to a slow boil. Cook at a slow boil for 1 minute, then stir in tortellini and chicken. Cook until heated through, 2 to 3 minutes.

By Ken

Ingredients

• ✓ cheese tortellini
• sweet sausage
• onion
• garlic
• beef stock
• water
• red wine
• tomato
• carrot
• basil
• oregano
• tomato sauce
• zucchini
• green bell pepper
• parsley
• parmesan cheese

Instructions

1. 1 Place sausage in a large pot over medium-high heat and sauté for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add onions and garlic and sauté for 5 more minutes.
2. 2 Next add beef stock, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3. 3 Add zucchini, tortellini, green bell pepper, and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with cheese.

By Tim Smith

Ingredients

• ✓ cheese tortellini
• italian seasoning
• basil
• garlic
• carrot
• green bean
• kale
• onion
• red potato
• tomato sauce
• beef broth
• black pepper
• salt
• parsley
• onion
• ground pork
• ground beef

Instructions

1. 1 Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
2. 2 Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
3. 3 Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

By Leanne Wiechert

Ingredients

• ✓ cheese tortellini
• smoked sausage
• garlic
• onion
• green bell pepper
• marinara sauce
• mozzarella cheese
• oregano

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage. Cook until brown. Add garlic, onion, and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes.
3. 3 Stir in cooked tortellini, marinara sauce, 1 cup cheese, and oregano.
4. 4 Top with remaining cheese. Bake in the preheated oven until cheese is melted and bubbly, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ cheese tortellini
• walnut
• olive oil
• flat-leaf parsley
• parmesan cheese
• garlic
• salt
• black pepper
• butter

Instructions

1. 1 Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
3. 3 Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

By Foodie

Ingredients

• ✓ cheese tortellini
• roasted red pepper
• chicken broth
• mushroom
• basil
• oregano
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place roasted red peppers in a blender or food processor, and blend until smooth.
2. 2 In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

By Linda Reis

Ingredients

• ✓ cheese tortellini
• olive oil
• butter
• baby portobello mushroom
• onion
• garlic
• half-and-half
• salt
• black pepper
• garlic powder
• cayenne pepper
• parmesan cheese
• thyme

Instructions

1. 1 Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
2. 2 Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
3. 3 Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
4. 4 Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

By fabeveryday

Ingredients

• ✓ cheese tortellini
• filet mignon
• garlic salt
• onion
• black pepper
• butter
• portobello mushroom
• butter
• garlic
• flour
• half-and-half
• parmesan cheese
• nutmeg

Instructions

1. 1 Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
3. 3 Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.
4. 4 Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.
5. 5 Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• portobello mushroom
• white wine
• parsley
• garlic
• pasta sauce
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. 3 In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. 4 Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. 5 Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

By STACEYO

Ingredients

• ✓ cheese tortellini
• olive oil
• onion
• garlic
• tomato
• italian seasoning
• granulated garlic
• onion powder
• salt
• black pepper
• vegetable broth
• zucchini
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
2. 2 Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
3. 3 Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
4. 4 Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
5. 5 Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• canola oil
• mushroom
• butter
• all-purpose flour
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
3. 3 Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
4. 4 Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
5. 5 Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.

By sewellpe

Ingredients

• ✓ cheese tortellini
• sesame oil
• teriyaki ginger chicken meatball
• pineapple
• hoisin sauce
• olive oil
• broccoli floret
• cauliflower
• carrot
• green pepper
• red bell pepper
• zucchini
• celery
• green onion
• salt
• black pepper
• parsley
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tortellini and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
2. 2 Heat sesame oil in a large skillet or wok over medium-high heat; cook and stir meatballs, pineapple chunks, and hoisin sauce until meatballs are heated through, 7 to 10 minutes. Transfer meatball mixture to a bowl and set aside.
3. 3 Heat olive oil in the same skillet until oil begins to shimmer. Add broccoli, cauliflower, carrots, green bell pepper, red bell pepper, zucchini, celery, and green onions. Season with salt and pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir tortellini and meatball mixture into vegetable mixture until hot. Sprinkle with parsley and Parmesan cheese to serve.

By Waterless Cooker

Ingredients

• ✓ cheese tortellini
• ranch dressing
• milk
• chicken
• mozzarella
• bacon
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
2. 2 Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
3. 3 Toss to combine. Season with salt and pepper if desired.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• half-and-half
• corn
• vegetable oil
• all-purpose flour
• red pepper
• black pepper
• salt
• cumin
• potato
• vegetable broth
• margarine
• jalapeno pepper
• garlic
• green chile pepper
• red bell pepper
• onion

Instructions

1. 1 In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
2. 2 Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
4. 4 In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.

By SILVERWOLF

Ingredients

• ✓ cheese tortellini
• flank steak
• garlic powder
• salt
• pepper
• olive oil
• romaine lettuce
• black olive
• crouton
• tomato
• caesar salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
2. 2 Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
3. 3 In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.

By LROHNER

Ingredients

• ✓ cheese tortellini
• black pepper
• rosemary
• thyme
• parmesan cheese
• parmesan cheese
• swiss chard
• garlic
• olive oil
• onion
• celery
• artichoke heart
• tomato
• cannellini bean
• chicken broth
• roasted red pepper
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
2. 2 Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
3. 3 Cover and cook on high for 5 hours.
4. 4 Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
5. 5 Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

By Reynolds KitchensR

Ingredients

• ✓ cheese tortellini
• butter
• baby bella mushroom
• heavy cream
• parmesan cheese
• lemon zest
• nutmeg
• sea salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
2. 2 Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
3. 3 Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
4. 4 Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

By lutzflcat

Ingredients

• ✓ cheese tortellini
• pea
• tomato
• parmesan cheese
• chive
• parsley
• olive oil
• lemon
• sugar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain; set aside to cool.
2. 2 Meanwhile, bring a saucepan of water to a boil; cook peas in the boiling water for 2 minutes. Drain; set aside to cool.
3. 3 Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a large bowl.
4. 4 Whisk olive oil, lemon juice, sugar, ¾ teaspoon salt, and ⅛ teaspoon black pepper together in a small bowl until well combined; it will taste sour. Pour vinaigrette over tortellini salad; toss well.
5. 5 Cover the bowl with plastic wrap; refrigerate at least 2 hours. Season with salt and black pepper before serving.

By Toi

Ingredients

• ✓ cheese tortellini
• butter
• carrot
• onion
• chicken broth
• tomato
• dandelion green
• garlic powder
• basil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
2. 2 Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
3. 3 Stir tortellini into the pot and serve.

By Rachel McCarty Hewgill