tortellini salad

October 23, 2017

prep time: 15 minutes       cook time: 15 minutes      total: 30 minutes       yields 4 servings15-minute-spinach-pesto-tortellini-salad-1

ingredients
1 10 oz. package cheese tortellini
1 14 oz. can quartered artichoke hearts
4 c baby arugula
2 c halved cherry tomatoes
2 oz. thinly sliced pepperoni
1/4 c chopped fresh basil
3 T bottled italian dressing

directions

  1. cook the tortellini according to package directions.
  2. drain and rinse with cold water.
  3. drain the artichoke hearts and reserve half for another use.
  4. in a serving bowl, combine the cooled tortellini, artichoke hearts, baby arugula, tomatoes, pepperoni, basil, and italian dressing.

source – parents magazine, sept. 2017, pg. 142
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makes 6 servings       prep time: 20 minutes      cook time: 7-8 hours

ingredients
1 zucchini, sliced
1 green pepper, chopped
1 carrot, sliced
1/3 c chopped onion
1 garlic clove, minced
1 package spicy andouille sausage, cut into half coins (could be regular smoked sausage instead)
3 roma tomatos, chopped (could use 1 can of diced tomatoes instead)
1/3 c tomato sauce
1/4 c tomato paste
1 3/4 c beef (or chicken) broth
1 1/4 c water 3.5 c water
1/3 c dry red wine
1/4 tsp basil
1/4 tsp oregano
2 T parsley
salt and pepper to taste
red pepper flakes (optional)
1 (9 oz.) package cheese tortellini

directions

  1. in this order, add zucchini, green pepper, carrot, onion, garlic, sausage, tomatoes, tomato sauce, and tomato paste.
  2. add all the liquids next: broth, water, red wine.
  3. next, add the seasonings: BOP (basil, oregano, & parsley), salt and pepper, and red pepper flakes.
  4. cook in slow cooker on LOW for 7-8 hours until vegetables are soft.
  5. about 20 minutes before eating, boil the tortellini until al dente.
  6. drain pasta and serve.
  7. scoop soup into bowls and then add the tortellini separately to each bowl. tip: store soup and tortellini separately, so tortellini doesn’t get soggy.

source

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makes 6 servings       prep time: 15 minutes      cook time: 50 minutes

ingredients
1 package spicy andouille sausage, cut into half coins
1/3 c chopped onion
1 garlic clove, minced
1 3/4 c beef (or chicken) broth
1 1/4 c water
3 roma tomatos, chopped
1 green pepper, chopped
1 carrot, sliced
1/3 c dry red wine
1/3 c tomato sauce
1/4 c tomato paste
1/4 tsp oregano
1/4 tsp basil
1 (9 oz.) package cheese tortellini
1/2 zucchini, sliced & quartered
2 T parsley

directions

  1. in a large pot, cook sausage over medium heat until no longer pink. remove from heat.
  2. add onion and garlic and cook for 1 minute or until onion are pale and brown around edges.
  3. stir in broth, water, tomatoes, green pepper, wine, tomato sauce, tomato paste, oregano, and basil. bring to a boil. then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  4. meanwhile, cook tortellini following instruction on the bag.
  5. stir in zucchini, carrot, and parsley. cover and simmer 10 to 15 minutes longer. when tortellini is done, add to soup.

source

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tortellini en brodo

February 6, 2013

prep time: 5 minutes       cook time: 10 minutes       makes 6 servings

ingredients
5 c chicken broth
1 20-oz. package tortellini
1 lb plum tomatoes, seeds removed, chopped (2 roma tomatoes)
1 c frozen peas, thawed
1 c whole kernel corn
1 c broccoli
1 6-oz. bag baby spinach
basil, oregano, and parsley
salt and pepper, to taste
shredded basil and shaved parmesan cheese (optional)

directions

  1. place broth and 1 c water in a large pot and bring to a boil. add tortellini, broccoli, and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.
  2. stir in peas and corn. add spinach gradually. sprinkle basil and parmesan over top if desired. serve immediately.

source

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