Rich Creamy Tortellini Food

CREAMY TORTELLINI ALFREDO

Steps:

• Fill a stockpot with water and let it come to a boil. Then generously salt it and add 18-20 ounces of cheese tortellini. Cook for about 3 minute
• In the meantime, melt 1/4 cup of unsalted butter in a large saucepan over medium heat.
• Then stir in 1 ounce of cream cheese using a whisk.
• Once the cream cheese is melted, add 2 minced garlic cloves. Stir for about 15 seconds.
• Then pour in 2 cups of heavy whipping cream. Let the cream come to a simmer, then remove from the heat and stir in 1 cup of freshly grated Parmesan.
• Season with salt and paper to taste. Lastly, add in 1/4 teaspoon crushed red pepper flakes and 2 tablespoons chopped parsley.

CREAMY TORTELLINI SOUP

Steps:

• Bring the broth to a gentle boil in a medium pot over medium-high heat.
• Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
• Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

RICH & CREAMY TORTELLINI

Steps:

• In a large saucepan, cook tortellini according to package directions., Meanwhile, in a small saucepan, cook garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add marinara sauce, cream cheese, onions, salt and pepper; cook and stir until cream cheese is melted and sauce is heated through. Drain tortellini; serve with sauce.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.