Tortellini Minestrone Casserole Recipes

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.

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.

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.

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.

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.

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.