Best Creamy Tortellini Florentine Recipes

TORTELLINI WITH CHICKEN FLORENTINE SAUCE

Tortellini With Chicken Florentine Sauce image

quick & easy, 30 min dinner! A rich, hearty pasta dish, easy to omit or add ingredients depending on whats on hand.

Provided by cathyinhawaii

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb frozen cheese tortellini
1 (18 ounce) package frozen spinach
4 ounces mixed mushrooms, sliced
6 chicken breast tenders, chopped into 1-inch pieces (about two cups raw)
3/4 cup half-and-half
2 cups chicken broth or 2 cups stock
1 cup sliced shallot
8 large garlic cloves, sliced fairly thick
1/4 cup parmesan cheese, shredded
1/2 cup romano cheese, shredded
2 tablespoons butter
black pepper
1 handful fresh parsley, chopped
2 tablespoons flour

Steps:

cook tortellini al dente, according to package directions while preparing the rest of ingredients. Do not overcook them!
saute shallots and garlic in butter about 5-6 minutes.
add chicken pieces and fry for 3-5 minutes, until outside is cooked.
pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
add sliced mushrooms, bring to a simmer.
add 1/2 & 1/2 with the Parmesan cheese & season with lots of black pepper.
let simmer a few minutes.
stir flour into remaining chicken broth and add to mixture, stir til thick.
stir in Romano and parsley, reduce heat to keep warm.
toss with the tortellini.
If sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
Omit the chicken for a vegetarian meal.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

CHICKEN AND TORTELLINI FLORENTINE SOUP

Chicken and Tortellini Florentine Soup image

This was a big hit with my husband. Delicious flavor and quite filling.

Provided by eve-h

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 (12 ounce) package refrigerated cheese tortellini
¼ cup butter
½ large onion, finely chopped
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
1 pinch dried marjoram
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
4 cups chicken stock
2 cups shredded cooked chicken
2 cups fresh spinach
½ cup heavy whipping cream
1 cup shredded Parmesan cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

Nutrition Facts : Calories 774.9 calories, Carbohydrate 52.7 g, Cholesterol 185.2 mg, Fat 45.2 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 23.8 g, Sodium 1773.3 mg, Sugar 4.3 g

CREAMY TORTELLINI FLORENTINE

Creamy Tortellini Florentine image

This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish. Not only is it easy, it's quick, too, only 20 minutes from start to finish! This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on! Add the...

Provided by Angela (Grammy) Derby

Categories Pasta

Number Of Ingredients 7

Ingredients

1 (20oz) pkg of refrigerated cheese tortellini
1 c half & half
4 oz cream cheese, cubed
1/3` c grated parmesan cheese
1/4 tsp black pepper
1 (6oz) pkg baby spinach leaves
1 (14oz) can(s) diced tomatoes, lightly drained

Steps:

1. Cook pasta as directed on package. Drain when cooked.
2. While that's cooking, pour milk into a large skillet and add cubed cream cheese. Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.
3. Stir in parmesan cheese and pepper. Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.
4. Add drained pasta and mix lightly. Gently fold in diced tomatoes to heat through.
5. Pour into serving bowl and top with another sprinkling of parmesan, if desired.