15 Minute Creamy Tomato Basil Tortellini Recipes

TOMATO-BASIL TORTELLINI

Steps:

• Cook pasta according to the package directions.
• In a large skillet heat butter until melted, over medium high heat. Add garlic, and saute for 2 minutes until soft, but not burnt.
• Stir in flour, and cook for 2-3 minutes; stirring frequently. Whisk in milk and cream. Add sun-dried tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes until it starts to thicken slightly.
• Season with salt and pepper and stir in Parmesan cheese.
• Add cooked pasta, tossing to coat.
• Stir in fresh basil to serve.

15-MINUTE CREAMY TOMATO BASIL TORTELLINI

Steps:

• Chop all the vegetables and heat a large pan (medium-high temperature).
• Cook the chopped tomato with the olive oil in the pan for 2-3 minutes, covered with a lid until you get your tomato sauce.
• Stir in the tortellini and let them cook for 1-2 minutes (or follow instructions on package label - some types might need to cook longer - the ones I bought took 3-4 minutes).
• Stir in the zucchini and garlic. Then add the cream cheese and a little bit of milk - this will turn into a creamy garlicky sauce.
• In 1-2 minutes add in the mozzarella cheese and the basil, stirring throughout. Have a taste and add salt if needed.
• Serve immediately and add Parmesan cheese or arugula if desired.

CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Coat soup pan with olive oil. Add onion and garlic and saute till soft.
• Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
• Add chicken broth and stir in tomato paste till blended.
• Simmer for 20 minutes
• Add light cream and parmesan cheese.
• Add tortellini and cook till tender (at least 15 minutes).

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.