Best 7 Cheese Tortellini With Beans And Spinach Recipes

CHEESE TORTELLINI SOUP W/ KIELBASA, WHITE BEANS, SPINACH RECIPE - (4.6/5)

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the kielbasa, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. ( I threw the garlic in after about 8 minutes of cooking.. didn't want it to burn.) Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving. ** Please note , add tortellini at another time if you aren't going to eat this all right away. It will become mushy if stored and absorbs some of the soup. I recommend boiling it as needed al dente, then throwing it in the soup for a couple of minutes.

EASY, CHEESY TORTELLINI BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
• Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
• Broil for a minute or two until cheese has melted and turned golden brown.

SPINACH CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.

TORTELLINI SOUP WITH PEAS AND SPINACH

Steps:

• In a medium pot, bring stock to a boil over high. Add tortellini and cook 2 minutes less than package instructions. Add peas and spinach and cook until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan and lemon wedges.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

Steps:

• 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 but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

TORTELLINI BEAN SALAD

Steps:

• Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

CHEESE TORTELLINI SOUP WITH CANNELLINI & SPINACH

Steps:

• Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
• Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
• Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
• Ladle soup into bowls. Serve with Parmesan cheese on the side.