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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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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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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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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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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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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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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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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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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 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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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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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 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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3. Cook for around 5 minutes and then add the tortellini into the pot. This will take around 5 minutes to cook (Image 3). 4. Add the kale for the final minute. Turn off the heat and allow to cool for a minute before stirring the cream into the pot. Season with salt and pepper and enjoy! (Image 4).
