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Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt, and stir to coat with oil. Cook for about 10 minutes, stirring occasionally, until somewhat softened and beginning to brown. Don't rush this step, as browning adds a nice depth of flavor. Stir in broth and bring to a boil.
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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.
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Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
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Baked Spinach Tortellini. INGREDIENTS 1 tsp Olive Oil 1 Onion 3 Garlic Cloves 1 Bag Spinach 1 cup Heavy Cream 1/2 cup Milk 1 Tbl Cornstarch 1/2 cup Parmesan Cheese 1/2 Lemon Salt and Pepper to taste. 1 lb Tortellini 1 cup Grated Cheese. INSTRUCTIONS. 1. Preheat oven to 400°F. 2. Saute onion in a small amount of olive oil until soft and translucent.
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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 the vegetable broth and water to the pot. Place a lid on top, turn the heat up to high, and bring it up to a rolling boil. Once boiling, add the tortellini, and continue to boil until the tortellini is tender (about 8 minutes). Turn the heat off, add the spinach, and stir until the spinach has wilted.
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1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time. 2.
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Instructions. First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge. While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
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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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Heat the oil in the bottom of the large pot over medium-high heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute, careful not to burn it. Stir in the tomatoes, spinach, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the spinach has wilted, about 2 minutes.
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Drain. In large skillet, cook bacon on medium-high until crunchy. Set aside on paper towels. Pour off most of the bacon fat. Save a little in the skillet to use for the white sauce. To make white sauce, add 2 T butter to bacon fat. Stir in 2-3 T flour. Add 2 cups milk and whisk, whisk, whisk. Turn heat to medium and let bubble.
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Drain and set aside. In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds. Slowly pour in milk and cream, whisking as you pour and stirring until smooth. Cook, stirring constantly, until mixture begins to simmer.
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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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4.76 from 37 votes. $8.76 recipe / $1.10 serving Get the Recipe. This Summer Vegetable Pasta Salad is the perfect recipe to enjoy during the warm summer months. It includes lots of colorful veggies and a tangy homemade vinaigrette dressing! 2. Tomato MOzzarella Pasta Salad.
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Stir in the crushed tomatoes, beef broth and frozen mixed vegetables and bring to boil. Stir in the Italian seasoning, reduce heat to medium low and simmer for 15 to 20 minutes to allow the flavors to mingle. Season with salt and pepper to taste. Just before serving, add the fresh or frozen tortellini to the soup and cook for 3-4 minutes.
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Stir it through. Put the oven's heat up to 200C / 400F. Add the mozzarella cheese over the top and then place back in the oven for a further 5-10 minutes until the cheese is bubbling and browned. 1 cup grated mozzarella cheese. Remove from the oven and let it sit for out for 5-10 minutes before serving.
