Sues Spicy 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.

SUE'S SPICY TOMATO BASIL TORTELLINI

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

TORTELLINI WITH TOMATO BASIL CREAM SAUCE

Steps:

• Gather the ingredients.
• Cook the tortellini according to package directions.
• In a bowl or measuring cup, combine the crushed tomatoes with the chicken bouillon granules, basil, minced parsley, and black pepper.
• Heat the olive oil over medium heat in a saucepan.
• Sauté the garlic in the olive oil.
• Add the crushed tomato mixture and bring to a simmer.
• Add the cream and bring to a gentle boil.
• Add the Parmesan cheese and stir well.
• Stir the drained tortellini into the sauce. Serve the pasta and sauce garnished with additional grated Parmesan cheese and fresh parsley.

TURKEY TORTELLINI TOSS

Steps:

• Cook tortellini according to package directions., Meanwhile, in a large skillet, cook turkey, zucchini and garlic over medium heat until turkey is no longer pink, 7-9 minutes, breaking turkey into crumbles; drain. Add tomatoes, oregano, salt and pepper flakes; cook 2 minutes longer. Stir in 3/4 cup cheese., Drain tortellini; add to skillet and toss to combine. Drizzle with oil; sprinkle with remaining cheese.

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 WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

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.

TORTELLINI WITH A TOMATO-BASIL CREAM SAUCE

Steps:

• Prepare tortellini as directed on package.
• Chop tomatoes in chunky pieces.
• Blend bouillon with basil, parsley and pepper into the tomatoes.
• Saute the garlic in olive oil until just white.
• Add to the sauce and bring just to a simmer.
• When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
• Stir well and blend the tortellini into the pan of tomato basil cream sauce.
• Serve, topped with parsley and cheese.

SPICY TORTELLINI SOUP

Steps:

• In medium saucepan, bring chicken broth to a boil over high heat.
• Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
• Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
• Stir in spanach 1 cup at a time just until wilted.
• Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.

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:

• Over medium heat cook garlic in oil until fragrant.
• Stir in broth and tomatoes; bring to a boil.
• Add tortellini, reduce heat and simmer for 10 minutes.
• Stir in basil, salt and pepper.
• Simmer for 3 minutes longer.

CREAMY TOMATO, BASIL, & GARLIC CHEESE TORTELLINI SOUP

Steps:

• Sauté minced garlic in vegetable oil until slightly browned and fragrant.
• Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
• Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
• Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
• Goes great with side salad and bread.