Tomato Basil Tortellini Recipes

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.

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.

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.

MAKE-AHEAD TOMATO-BASIL TORTELLINI BAKE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
• Drain pasta mixture, reserving 1/4 cup of the cooking water. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended. Stir in peppers, Parmesan and basil. Add pasta mixture and reserved cooking water; mix lightly.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly. Freeze up to 3 months. When ready to serve, refrigerate overnight to thaw.
• Heat oven to 350ºF. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.