Pasta – Meal Planning Central

Creamy Parmesan Tomato and Spinach Tortellini Soup

Course Soups

Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the flour and cook for another minute.
Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender about 10 minutes.
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.

Course Side Dish

Keyword Crock Pot, Pasta

Set your slow cooker on the low setting, and spray the inside with cooking spray.
Parboil the macaroni in salted water for 6 minutes.
While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, and seasonings. Whisk until fully combined.
After cooking the macaroni for 6 minutes, drain well. Add to the slow cooker
Pour the cheese sauce over the macaroni along with 3 cups of shredded triple cheddar cheese.
Stir all of the ingredients together until the macaroni is coated and the sauce is evenly distributed.
Cover and cook on low for 2 hours. After 2 hours, remove the lid and check the middle for doneness. If needed, add additional cooking time in 20-30 minute increments or until the macaroni is tender. (Time may vary slightly depending on how your slow cooker cooks)
Sprinkle the remaining cheese on top. Replace the lid and continue to cook for an additional 15 minutes to allow the cheese to melt.
Keep warm until serving.

Course Main Course

Keyword Chicken, Skillet Meal

Add olive oil to a 12" deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle chicken with Italian seasoning, a touch of salt, and fresh ground pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer chicken to a plate and cover to keep warm. Add remaining olive oil to the pan and add onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add garlic and cook for a minute or two until fragrant.

Course Main Course

Keyword Pasta

Begin cooking pasta according to package instructions.
Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Course Main Course

Keyword Ground Beef

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
FOR THE CHEESE SAUCE
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Add the milk and bring to a boil. Whisk until smooth and thickened.
Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.