Tortellini Minestrone Casserole Recipes

MINESTRONE TORTELLINI

Steps:

• Cook and drain tortellini as directed on package.
• Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.

TORTELLINI MINESTRONE

Steps:

• In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender., Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving.

TORTELLINI MINESTRONE CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 2-quart casserole or 8-inch square glass baking dish, mix all ingredients except cheese. Cover with foil.
• Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered 10 to 15 minutes longer or until center is hot and cheese is golden brown.

TORTELLINI MINESTRONE SOUP

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
• Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

TORTELLINI MINESTRONE WITH SPINACH

Steps:

• Heat oil in non-stick pan over medium-high heat.
• Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
• Add stock, basil and pepper.
• Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
• Stir in tomatoes, spinach and tortellini.
• Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
• Serve immediately.

TORTELLINI MINESTRONE

Steps:

• Cook turkey with 1-2 tsp Italian seasoning, salt & pepper, onion, and garlic, breaking up turkey as it cooks, until turkey is no longer pink. Drain any excess fat.
• Add broth, tomatoes, carrots, celery, ketchup, and 1 tsp Italian seasoning. Bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes or until veggies are tender.
• Add zucchini and peppers; cook an additional 5-7 minutes or until tender.
• Stir in tortellini and parsley. Bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes or until tortellini is tender.
• Serve sprinkled with Parmesan cheese.

TORTELLINI MINESTRONE

Steps:

• In large saucepan melt butter.
• Add onion and saute 5 minutes til soft.
• Stir in squash and garlic and saute 2 minutes.
• Add broth and bread.
• Heat on high, cover and bring to a boil, stirring occasionally.
• Reduce heat to low and simmer 2-3 minutes.
• Add tortellini and simmer 7 minutes.
• Increase heat to high and boil.
• Add broccoli and cook until tender about 4 minutes.
• Season with salt and pepper.
• Stir in tomatoes and serve pronto.