Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

This creamy vegetarian tortellini soup is unbelievably easy to put together – the base of the soup cooks up in the slow cooker all day while you’re away, then you add spinach, tortellini, and the creamy components when you come home. Aaaand serve!

I also include in the recipe an option for adding sausage if you like – either meatless sausage or meaty sausage – for a flexible creamy tortellini soup that will make everyone happy.

Table of Contents

• Why You’ll Love this Recipe
• Creamy Spinach Tortellini Soup Ingredients
• How to Make It

• Jump to the full, printable recipe
• Reader reviews & comments

Why You’ll Love this Recipe

This recipe is easy, hearty, satisfying, and it tastes amazing! It’s the perfect weeknight dinner, basically.

The savory broth with the cheese from the tortellini and extra parmesan on top along with the perfect bite of freshness from the spinach makes for the perfect combination.

Creamy Spinach Tortellini Soup Ingredients

What do we have for ingredients in this tortellini-soup-in-Crock-Pot goodness?

• Onion, carrots, and garlic, first and foremost – the backbone of a delicious soup!
• Oregano, basil, and bay leaf – flavor, please!
• Crushed tomatoes – add flavor and heft to this recipe
• Veggie broth – make your own or use store-bought, either will work!
• Cheese tortellini – feel free to use dry, fresh, or frozen (but note frozen will take a bit longer to cook)
• Baby spinach – so easy!
• Half and half – I love the creaminess of half-and-half, but coconut milk would work too.
• Mozzarella & parmesan cheese
• Salt & pepper
• Optional sweet Italian sausage for the meat-eaters or veggie sausage if the vegetarians would like to partake

How to Make It

First, add the veggies (except spinach), herbs, tomatoes, and broth to the Crock Pot. No need to sauté anything first! Then cook on slow for a few hours.

Come on back and add the tortellini and spinach, then stir in the half and half and cheeses. That’s it! So easy. The slow cooker does all the work in this Slow Cooker Vegetarian Tortellini Soup!

As we get into the colder weather and soups start to make more frequent appearances on the dinner table, this creamy tortellini soup with tomatoes, spinach and a meat-lovers option of sweet Italian sausage is the perfect way to easily feed the family and keep things simple, hearty and comforting.

We love this one for easy weeknight dinners. The Crock Pot makes everything better!

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Crock Pot Creamy Spinach Tortellini Soup Recipe

Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese – what could go wrong?!

Prep Time 20 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 4

Calories 518kcal

Author Kare

Ingredients

• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and chopped; about 3/4 cup
• 2 medium cloves garlic minced; about 2 teaspoons
• 1/2 teaspoon dried oregano*
• 1/2 teaspoon dried basil*
• 1 bay leaf
• 1 teaspoon kosher salt + more to taste
• 1/2 teaspoon black pepper + more to taste
• 28 ounces crushed tomatoes one large can
• 4 cups low-sodium vegetable broth 32 ounces
• 12 ounces cheese tortellini use dry, fresh, or frozen**
• 4 ounces baby spinach about 4 cups packed
• 1 cup half-and-half
• 1/2 cup shredded mozzarella cheese 2 ounces
• 1/4 cup grated Parmesan cheese 1 ounce

Instructions

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer – say, 8 hours – it won’t hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.

Notes

Nutrition calculation does not include optional sausage.

* Herb note

You can substitute 1 teaspoon dried Italian seasoning for the oregano and basil

** Tortellini note

If using fresh or frozen tortellini, it will take less time to cook than dry tortellini. 

Meat option:

Add cooked Italian sweet sausage to individual portions. Place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings. Use 3/4 pound if adding to all; use about 1/3 pound if adding to half. Can also use veggie sausage!

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 64g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1491mg | Potassium: 972mg | Fiber: 10g | Sugar: 17g | Vitamin A: 8547IU | Vitamin C: 30mg | Calcium: 427mg | Iron: 6mg

Recipe written by Gina of Running to the Kitchen as a contributor to Kitchen Treaty.

The post Slow Cooker Vegetarian Creamy Spinach Tortellini Soup Recipe appeared first on Kitchen Treaty.

Let’s start again. Hey! Have I got a great recipe for you today! It’s total comfort food (hellooo pasta) and it’s easy (like, super simple to make).

(more…)

The post Cheesy Baked Tortellini with Optional Ground Beef appeared first on Kitchen Treaty.

We also moved really close, almost stalker-y close, to a good friend of mine, someone I reconnected with recently as my daughter and her youngest son are pretty close in age. It’s been lovely to not have to full-on commute to our play dates, and one recent Saturday evening, she had us all over for dinner so that we could finally introduce the spouses and let the kids run free together for awhile. It was so nice.

So as thanks, I stole her recipe.

I’m cool like that. No no. I didn’t really steal her recipe.

Okay, maybe a little.

She made this wonderful tortellini with butternut squash –  an easy, vegetarian favorite of theirs that’s a regular in their dinner rotation – and it was so simple and scrumptious that I asked her if I could make a version of her recipe for the blog. It was cool with her, she said – besides, hers is a version of a recipe she found in Real Simple anyway.

Tortellini with Butternut Squash, Mushrooms, Gruyere and Optional Sausage comes together quickly and easily. The last time I made this, I had some cubed butternut squash in the freezer, so I didn’t even have to spend time peeling and cutting the butternut squash. That was handy. You can also often find cubed butternut squash in the frozen section or the refrigerated section of most grocery stores.

I like the idea of adding the butternut squash, mushrooms, and sage to a big zipper bag on Sunday and tossing it in the fridge to have it all ready for easy Monday or Tuesday night dinner prep.

I really like how this is one of those meal-in-one dishes, too. Serve up a bowl of this fall-inspired tortellini and that’s all you really need. Okay, okay, and maybe a glass of wine, too. And some good friends – especially those really awesome ones who let you steal their recipes – as company.

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Tortellini with Butternut Squash, Mushrooms, Gruyere, and Optional Sausage

This easy and cheesy (yet still relatively light) one-dish dinner is the perfect use for the winter squash that's so plentiful right now. Nutty Gruyere cheese complements roasted butternut squash, earthy mushrooms, and fresh tortellini. Make the meat-eaters happy with a little crumbled sweet Italian sausage in theirs.

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Kare

Ingredients

• 4 cups diced butternut squash 1/2-inch dice (about a 1 1/2 pound squash)
• 8 ounces white button mushrooms sliced
• 1/4 cup fresh sage leaves chopped
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• Couple turns or a pinch of freshly ground black pepper
• 1 pound fresh cheese-filled tortellini
• 2 1/2 cups shredded Gruyere cheese divided

If adding sausage to half:

• 1/2 pound sweet Italian sausage browned and drained

If adding sausage to all:

• 1/2 pound sweet Italian sausage browned and drained

Instructions

• Heat oven to 425 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
• Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
• While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
• Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
• Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
• Pass the remaining cheese at the table for sprinkling over individual servings.

Notes

For convenience, many stores carry already peeled and diced butternut squash in their refrigerated produce sections or with the frozen vegetables. Either will work, or if you start with a whole butternut squash, here are some tips on how to peel and cut it.

Adapted from Real Simple

The post Tortellini with Butternut Squash, Mushrooms & Gruyere (and Optional Sausage) appeared first on Kitchen Treaty.