Get the recipe for Spinach Tomato Tortellini. If timed right, you can finish this entire meal in less than 15 minutes. Cook tortellini: Bring a pot of water to a boil and cook tortellini according to directions listed on package and drain. Italian Sausage – I use mild sausage however, spicy sausage can also be used. The tortellini gets stirred in and all you need now is a grating of cheese over the top! Carrots – peeled and diced. Heat a large pot over medium-low heat and add the butter.

Crushed or Diced Tomatoes – I prefer San Marzano but any brand works. [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 onion, diced 2 gloves garlic, minced 2 teaspoons olive oil 1 can (14 1/2 ounces) I love these sorts of tarts for picnics, beach days, and road trips, dinner gatherings, and potlucks - cut into wedges or grids. When that isn’t available, a bag of frozen tortellini also works in this recipe. Then we cook tomatoes with fresh spinach and seasonings. Add the tortellini, and cook until tender, according to package directions. Meanwhile, saute onion and garlic with spices. STEP 4: Add 18 oz/500g of refrigerated tortellini and cook according to the package instructions (mine stated to add the tortellini to the boiling soup and simmer for 2 minutes). How to Make Spinach Tomato Cheese Tortellini. Cook tortellini: Bring a pot of water to a boil and cook tortellini according to directions listed on package and drain. Bring a large pot of water to a boil. As the tortellini boils, the sauce simmers on the stove-top and finishes just as the tortellini does. Sprinkle the flour and cook for 1 minute, stirring. First we cook cheese tortellini until tender. Spinach and cherry tomatoes add color, flavor and nutrition to this simple pasta dish. Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and chopped basil leaves. Meanwhile, heat the tomato sauce, salt, pepper, basil and garlic in a large saucepan over medium heat. Cream, milk and Parmesan make this savory sauce nice and creamy. This tomato tart recipe is a few personal winks, twists, and additions away from one of the classic versions you might find in France. Tortellini are quite possibly one of my favorite things to swirl into soup recipes, aside from veggies of course! A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg. The creamy tomato sauce provides the perfect base for cooking cheese tortellini until soft and tender in minutes. I talk more about the crust I use down below, and the toppings as well.

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