Spinach And Tomato Tortellini Recipes

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.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Serve immediately.
• Garnish each serving with a sprinkling of Parmesan.

SAUSAGE TORTELLINI WITH SPINACH

Steps:

• Cook and crumble the sausage in a large skillet over medium-high heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften.
• Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes.
• Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired. Enjoy!

TORTELLINI WITH BABY SPINACH AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large deep skillet or saucepan over medium/medium high heat.
• Add sun dried tomatoes and saute for about 30 seconds.
• Next, add garlic and crushed red pepper and cook for about 45 more seconds, careful not to let the garlic burn.
• Add tomatoes and stir together.
• Let sauce come to a boil, reduce heat to low, then cover and let simmer while pasta water comes to a boil.
• Boil pasta according to package directions (about 6-8 minutes).
• While pasta finishes cooking, add spinach to the sauce.
• I end up using about 1/2 of a 10 oz bag.
• Give spinach leaves a stir and then place lid back on the sauce to let the leaves wilt slightly.
• As pasta finishes cooking, ladle a couple scoops of sauce into serving bowl.
• Drain tortellini, and add to bowl with a couple more ladles of sauce overtop.
• Toss to combine.
• I always have some sauce left over which I keep on the side for dunking in bread.
• Top tortellini with grated cheese and serve!

SPINACH AND TOMATO TORTELLINI RECIPE

Steps:

• Cook tortellini according to package directions.
• In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
• Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
• Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.

TOMATO SOUP WITH SPINACH AND TORTELLINI

Steps:

• In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
• Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
• Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.

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.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.