Spinach Tortellini Skillet Budget Bytes

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Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate. Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens.

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SLOW COOK: Cover and cook on LOW for 5 hours or HIGH for 3 hours. Remove the chicken and shred with two forks. Return the chicken to the slow cooker and add in the frozen tortellini. Cover and let cook 45-60 minutes or until the tortellini is cooked and tender.

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Give it a good stir to combine all the ingredients. Step Three: Pour in the vegetable broth, cover the pot, and bring the contents to a boil. After boiling for 5 minutes, reduce the heat to medium. Step Four: Add the heavy cream to the pot and stir well to combine it with the other ingredients.

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Heat a large soup pot over medium heat and add Italian sausage. Cook, crumbling with a spatula until cooked through. Sauté onion, garlic, and Italian seasoning. Create a well and add tomato paste. Cook for 1-2 minutes, stirring. Sprinkle flour into the pot and stir to combine. Cook, stirring frequently, for 1 minute.

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Add the diced tomatoes, broth, spices, and sugar. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 10-15 minutes. Add your tortellini and spinach and cook until the tortellini is cooked through and the spinach is wilted, about 5 minutes. Add salt and pepper to taste. Serve hot right away.

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Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more. Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes. Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini.

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Remove bacon with a slotted spoon and set aside. Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened. Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.

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Sprinkle with kosher salt and black pepper. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, taste and then add additional salt and pepper to taste. Serve with bread and freshly-grated Parmesan.

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Instructions. Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes). Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.

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Add flour and cook for 1-2 minutes. Add basil, oregano, hot sauce, mustard powder, and pepper. Stir to combine. Add chicken broth and heavy cream. Bring to a boil, reduce to a simmer. Add kale and tortellini. Cook 3-5 minutes. Taste and add salt if desired. Transfer to serving bowls and add a pinch of red pepper flakes.

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Stir the flour into the sausage and cook for 1 minute. It'll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes. Add the cream, then bring it to a low simmer. Add the tortellini and spinach.

Spinach Tortellini Skillet Budget Bytes

Drain the tortellini in a colander. While the tortellini is draining, roughly chop about 2 cups of fresh spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir it in, allowing the heat to wilt the spinach. Add the drained tortellini to the skillet and stir to combine with the sauce.

Bacon, Butter, Cheese & Garlic Tortellini Mac

Add olive oil to a large pot and heat over medium-high. Add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the Italian sausage and cook, breaking up the meat as it browns, until no longer pink, about 5 minutes. Drain excess grease if desired.

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Add onion and garlic - sautee onion until soft then press in garlic and season lightly with salt. Pour in broth & tomato sauce and allow the soup to simmer for about 15 minutes. Add tortellini and lightly boil 5 minutes until cooked through. Stir in kale and cream and simmer for 2-3 minutes, or until the kale is softened.

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How to Make Tortellini Soup: Sauté Onion: Melt oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add garlic and stir in the flour and cook for another minute. Add Tomatoes and Seasoning: Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil.

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Stir in broth and bring to a boil. Cover and reduce heat to simmer for 10 minutes. Remove lid and add spinach and tortellini. (See notes 3 and 5 below for more details.) Cook according to tortellini package instructions (usually just simmering for a few minutes). Off the heat, stir in parsley and pepper.