4 Things to do with tortellini

Baked veggie tortellini

Serves 8

Harvest your garden or stop by the farmers market to make this cheesy, veggie-rich baked tortellini dish.

Ingredients:

• 1 (16 ounce) box dried tortellini
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, seeded, chopped
• 1 zucchini, halved lengthwise, sliced
• 1 cup cherry tomatoes, each halved
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 cup finely chopped fresh parsley
• 1 cup shaved Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Cook tortellini in a large pot of salted boiling water for 5 minutes or half of the cooking time called for in the directions. Drain and set aside.
3. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, bell pepper, zucchini, and tomatoes, stirring often, until ingredients are softened.
4. Season with salt and pepper and sprinkle with flour.
5. Stir in milk and continue to cook, stirring often, until milk thickens.
6. Stir in parsley and tortellini. Transfer mixture to a large casserole dish.
7. Sprinkle with cheese and cover tightly with foil.
8. Bake for 20 minutes, uncover, and bake for 10 more minutes or until cheese is lightly browned.

Tortellini with kale and sausage

Serves 8

This hearty tortellini recipe is a winner to bring to a potluck or to serve a hungry crowd in your kitchen.

Ingredients:

• 1 (16 ounce) box dried tortellini
• 3 tablespoons olive oil
• 1-1/4 pounds hot Italian turkey sausage, casings removed, crumbled
• 1 onion, finely chopped
• 1 bunch dino (or Lacinato) kale, leaves chopped (discard woody stems)
• 2 cloves garlic, minced
• 1 (15 ounce) can fire roasted diced tomatoes (do not drain)
• 1 teaspoon dried Italian seasoning
• 1 cup pitted Kalamata olives, roughly chopped
• 1/4 cup finely sliced fresh basil
• Shaved Parmesan cheese

Directions:

1. Cook tortellini in a large pot of salted boiling water according to package directions. Drain and reserve 1/2 cup of the pasta water.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add sausage and onion and cook, stirring often to break up the sausage, until sausage is browned.
3. Add kale, stirring to combine, and cover saucepan for a few minutes to steam kale.
4. Uncover and cook, stirring often, until kale wilts. Stir in garlic and cook, stirring, for 1 minute.
5. Add tomatoes, Italian seasoning and olives and bring to a simmer.
6. Add tortellini, olives, and basil, stirring to combine. Add a bit of the pasta water to moisten, if desired.
7. Serve immediately, garnished with Parmesan.

Creamy tortellini soup

Serves 8

A delicious side dish or a warm, filling meal, this easy tortellini soup can be on your table in 15 minutes or less.

Ingredients:

• 1 (16 ounce) box dried tortellini
• 1 quart chicken or vegetable broth
• 1 (10 ounce) tub Philadelphia Italian Cheese & Herb Cooking Creme
• 2 (10 ounce) cans condensed tomato soup
• 1/4 cup finely chopped fresh flat-leaf parsley plus more for garnish
• Salt and freshly ground black pepper
• 1/4 cup shaved Parmesan

Directions:

1. Cook tortellini in a large pot of salted boiling water for 10 minutes or a few minutes less than the called for on the package directions. Drain.
2. Meanwhile, in a large saucepan over medium heat, bring broth to a simmer.
3. Whisk in cooking creme and tomato soup and bring to a simmer.
4. Add tortellini and parsley, stirring to combine. Simmer for 5 minutes. Season with salt and pepper.
5. Serve immediately garnished with shaved Parmesan and parsley.

Spring tortellini with goat cheese

Serves 8

Ingredients:

• 1 (16 ounce) box dried tortellini
• 2 tablespoons olive oil
• 2 leeks, white part only, sliced
• 2 zucchini, halved lengthwise, sliced crosswise
• 1 cup marinated artichoke hearts, chopped
• 1 cup sun-dried tomatoes packed in olive oil, chopped (do not drain)
• 8 ounces crumbled goat cheese
• 1/4 cup finely sliced fresh basil
• Salt and freshly ground black pepper to taste

Directions:

1. Cook tortellini in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup of the pasta water and keep warm.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add leeks and zucchini and cook, stirring often, until tender.
3. Add artichoke hearts and tomatoes and stir to combine.
4. Add cooked tortellini, stirring to combine. Add just enough pasta water to moisten.
5. Stir in goat cheese and basil. Season with salt and pepper.
6. Serve immediately.

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