Type what you have

Ingredients

• ✓ cheese tortellini
• ground beef
• beef broth
• cream of onion soup
• tomato
• green chile pepper
• green bean
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
3. 3 Cook on High for 1 hour.

By shasty

Ingredients

• ✓ cheese tortellini
• cherry tomato
• broccoli floret
• yellow bell pepper
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ cheese tortellini
• bread crumb
• cornflake crumb
• salt
• pepper
• parsley
• oil
• egg

Instructions

1. 1 Cook tortellini according to package directions. Rinse under cool water and allow to cool slightly.
2. 2 Combine bread crumbs, cornflake crumbs, salt, pepper, and parsley in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or deep skillet over medium heat.
4. 4 Dip tortellini in egg and place in resealable bag in small batches. Shake to coat and set aside on a plate until the oil is hot.
5. 5 Deep-fry breaded tortellini in batches until golden brown.

By ANDREA VETERE CANADA

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
• chicken breast
• chicken broth
• cream of chicken soup
• half-and-half
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

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
• turkey sausage
• onion
• garlic
• chicken broth
• tomato
• carrot
• celery
• ketchup
• red wine
• zucchini
• parmesan cheese

Instructions

1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

By alands18

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
• chicken broth
• tomato
• white kidney bean
• zucchini
• red wine vinaigrette
• basil
• black pepper
• parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken broth to a boil in a large pot. Add tortellini and cook in boiling broth until tender, about 6 minutes.
3. 3 Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into broth; cook until zucchini is tender, about 6 minutes more.
4. 4 Top with Parmesan cheese to serve.

By Sara

Ingredients

• ✓ cheese tortellini
• chicken broth
• olive oil
• mild sausage
• onion
• garlic
• italian seasoning
• tomato puree
• spinach

Instructions

1. 1 Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
2. 2 Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

By Stephanie

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
• artichoke heart
• mozzarella cheese
• pepperoni
• black olive
• green onion
• olive oil
• balsamic vinegar
• white vinegar
• herb seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Start the salad: 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 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

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
• butter
• butter
• garlic
• white miso paste
• heavy cream
• parmesan cheese
• gochujang
• pasta water

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
3. 3 Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
4. 4 Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
5. 5 Garnish each serving with a bit of remaining gochujang sauce

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• butter
• shallot
• curry powder
• vegetable broth
• coconut milk
• tomato
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
2. 2 Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
3. 3 Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
4. 4 Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

By Damaris Kazor

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
• artichoke heart
• pepperoni
• provolone cheese
• black olive
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ cheese tortellini
• chicken broth
• spinach
• basil
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole