Mini Tortellini, Sausage and Spinach

I found these little bitty mini pesto filled tortellini at Trader Joe’s. They do not have to be refrigerated since they are not filled with cheese. So, they’ve been hanging out in my pantry waiting to be used. After writing up the spinach tortellini soup recipe, I have been on a tortellini kick! I think I have to stop eating tortellini…

Or not.

This is another super easy, delicious dinner.  Perfect for a weeknight when you are rushing around.

 

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Mini Tortellini, Sausage, and Spinach

Ingredients

  • 1 pound of Italian Sausage, out of the casing
  • 1/2 of an onion, chopped small
  • 3 cloves of garlic, chopped
  • 2(28 oz) cans of crushed tomatoes
  • 2 big handfuls of baby spinach
  • 1 bag of Trader Joe’s pesto filled tortellini or any tortellini you prefer
    • Optional:  1/4 cup of half and half or heavy cream
  • Pecorino Romano cheese

Directions

  1. Bring a medium pot of salted water to a boil.
  2. Cook tortellini per directions on bag. Drain and set aside.
  3. Meanwhile, in a large skillet brown the sausage.
  4. Then add the onion and cook with the sausage until the onion is tender.
  5. Add the garlic and cook for 1 more minute.
  6. Add the crushed tomatoes.
  7. Stir and bring to a simmer.
  8. Cook for about 10 minutes.
  9. Add the spinach and stir until wilted.
  10. If using half and half or cream stir that in now.
  11. Put all the cooked tortellini in the sauce and combine.
  12. Top with grated pecorino romano and ENJOY!


If you enjoyed this recipe, you have to try these…

Spinach Tortellini Soup

Baked Ziti with Sausage

Orecchiette with Sausage, Mushrooms, and Tomatoes

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Stuffed Bread

This is the meal you bring out when you really need to Feed the Fam.

It’s a hearty meal for big eaters. It’s great to serve as an appetizer for a big crowd or as a casual meal on game day!

Stuffed Bread is budget friendly, filling and simple!

When my kids were both still in diapers I would call my Aunt June for simple family recipes that were affordable. She always had the best recipes and I still use a bunch of them. This is one she suggested and it is still one of my family favorites.

I always make this with a quick crushed tomato sauce.  You can use any sauce of your choice, but this one is super easy and delicious.

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Stuffed Bread

Ingredients

  • 1 hearty loaf of Italian bread
  • 2 pounds of lean ground beef
  • 1/4 cup of grated cheese(pecorino romano or parmesian)
  • 1/4 cup of shredded mozzarella
  • 1 onion, sliced thin
  • salt and pepper to taste

Directions

  1. Prepare your crushed tomato sauce or sauce of your choice…
  2. Pre-heat the oven to 400.
  3. Slice the Italian bread in half lengthwise.
  4. Take out the insides to make room for the meat mixture. Place the bread on a large pan.
  5. In a large skillet brown the beef.
  6. Drain the fat. Place in a medium bowl.
  7. Add the grated cheese, season with salt and pepper, and mix.
  8. In the same skillet, saute the onions until they brown and soften.
  9. Fill one side of the bread with as much meat mixture as you can.
  10. Top with the mozzarella and onions.
  11. Drizzle the top with your sauce.
  12. Carefully place the other side of the bread on top and wrap the whole loaf in aluminum foil.
  13. Bake for about 20 minutes or until heated through.
  14. Slice into individual servings and serve with tomato sauce.

Enjoy!

If you like this recipe, you’ll like these…

Mom’s Meatloaf

Mita’s Slow Cooker Chicken

Meat Sauce

Sausage and Peppers

Slow Cooker Blizzard Soup

Spinach Tortellini Soup

This was the quickest dinner I’ve ever made! Quick, simple, and so tasty. As you can tell from my previous blogs, I love soup.  I really love soup that my whole family will enjoy.  This is one of those soups. And it actually fills my growing boys because of the tortellini. I served it with a side of garlic bread.

spin tort 1

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Spinach Tortellini Soup

Adapted From:  Food Network Kitchen

Ingredients

  • 8-10 cups of low sodium chicken broth
  • 2 cloves of garlic, minced
  • 20 oz. package of cheese tortellini, fresh not frozen.
  • fresh basil, chopped
  • 1 package of frozen chopped spinach, thawed and squeezed dry
  • salt and pepper
  • 1 can (14.5 oz.) of Italian stewed tomatoes
  • Pecorino Romano Cheese

Directions

  1. In a large pot, bring the chicken broth to a simmer.
  2. Stir in tortellini and simmer gently for 3 minutes.
  3. Stir in spinach, garlic, basil, and tomatoes.
  4. Add salt and pepper to taste.
  5. Return to a simmer and cook 2-3 more minutes.
  6. Top with grated cheese.

Enjoy!

Click here to view some of my other favorite soups!

 

 

 

Shrimp with Red Beans and Rice 🍤

You must put this recipe on rotation during the week. It is delicious, quick and easy!

shrimp rice red beans

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Shrimp with Red Beans and Rice

Ingredients

  • 2 bags of Vigo Red Beans and Rice
  • 2 tablespoons of unsalted butter
  • 1/4 of an onion, chopped
  • 4 cloves of garlic, chopped
  • 1/2 of a jalapeño, seeded and diced
  • 2 bags of shrimp(I use Trader Joe’s Wild Argentinian Red Shrimp), thawed and patted dry.
  • 2 tablespoons of Old Bay Seasoning
  • 1 (14 oz.) can of petite diced tomatoes
  • Salt and pepper to taste
  • 2 tablespoons of parsley, chopped

Directions

  1. Cook the beans and rice per directions on bag.
  2. Meanwhile in a large skillet melt the butter on medium heat.
  3. Add the onion and jalapeño and sauté until tender.
  4. Add the garlic and cook for one more minute.
  5. Add the shrimp and sprinkle with the Old Bay Seasoning, salt and pepper.
  6. Stir and cook until pink(about 8 minutes)
  7. Add the can of tomatoes and stir.
  8. Cook for about 2 more minutes or until shrimp are fully cooked.
  9. Add the parsley, stir and remove from heat.
  10. Serve in individual bowls. Put beans and rice in first, then add the shrimp with some of the sauce from the pan.

Enjoy!

See below for some of my other favorite shrimp recipes…

Shrimp Scampi

Summer Boil

 

Italian Pasta Salad

Let’s face it, I love all pasta.  I love it hot, cold and leftover!

When I think of pasta salad I think of summer. But this Italian Pasta Salad can be served all year long hot as a main dish, cold as a side dish, and packed in the lunchbox the next day for a yummy lunch your kids will love!

pasta salad

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Italian Pasta Salad

Ingredients

  • 1 pound of small elbow pasta(or any type you prefer)
  • 1 packet of Good Seasons Italian Dressing
  • 1 pint of cherry tomatoes, halved
  • 1/4 of a red onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 cup of black olives, halved
  • 1/2 cup of Giardeniera Italian mix, drained
  • 7-10 oz pack of mozzarella balls(the little pearl ones)
  • 1/4 cup of pepperoni or salami, chopped into small pieces
  • big bunch of parsley, chopped
  • salt and pepper to taste

Directions

  1. Boil a pot of salted water.
  2. Cook pasta per directions on box.
  3. Drain and set aside.
  4. Prepare the dressing per directions on box.
  5. Put the pasta in a large bowl.
  6. Add all the ingredients except for the dressing.
  7. Toss together.  Make sure you added enough salt and pepper.  It needs a good amount.
  8. Drizzle with a little bit of dressing and mix again.
  9. Add enough dressing so that everything is coated and tasty.
  10. Before serving you may need to add more dressing to moisten the pasta.

Enjoy!

Listed below are some of my other favorite salads…

No Romaine, No Problem

Shoepeg Corn Salad

 

 

BBQ Chicken and Cabbage Steaks

 

By Alexandra Salvatore

Tonight I wanted a healthy and simple dinner.  That’s exactly what this is.  It literally took 5 minutes to prep!

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BBQ Chicken & Cabbage Steaks

Ingredients


Cabbage Steak Ingredients:

  • 1 cabbage
  • EVOO
  • salt and pepper

BBQ Chicken Ingredients:

  • Boneless chicken thighs
  • your favorite BBQ Sauce
  • 2 bunches of chopped scallions

Directions

  1. Preheat oven to Bake at 425 degrees.
  2. Wash and remove the outer leaves of the cabbage.
  3. Cut them into 1 inch steaks.
  4. Brush both sides with olive oil.
  5. Salt and pepper both sides of the cabbage.
  6. Place on a baking sheet.
  7. Cover chicken thighs in BBQ sauce
  8. Top the chicken with chopped scallions.
  9. Place on a separate baking sheet.
  10. Bake both the Cabbage and the chicken for 40 minutes.  It will be perfect!

Enjoy!

 

 

Slow Cooker Blizzard Soup

blizzard

This is my sister Jen’s Blizzard Soup in the slow cooker version! It is easy, filling, and delicious! It is on the top list of my families favorite soup/meal.  If you are interested in the regular stove top version click here.

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Click here to shop your favorite Pampered Chef Products.

Slow Cooker Blizzard Soup

Ingredients

  • 1 bag of lentils or mixed beans with lentils (believe it or not, when I went to go get lentils at Uncle Guiseppe’s they were all out of lentils, because a storm was on its way. So instead I got mixed beans with lentils in it. You can use either.)
  • 1 lb. of Ground sausage(out of the casing)
  • extra virgin olive oil
  • 1 Tbsp. of butter
  • one onion, chopped
  • 4 -5 carrots, peeled and chopped
  • 4 – 5 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 2 cups of water
  • 8 cups of low sodium chicken broth or vegetable stock
  • one small can of tomato sauce(optional)

Directions

  1. In a large skillet brown the sausage. Season with salt and pepper.
  2. Remove from the pot and drain.
  3. Place sausage in slow cooker.
  4. In the same pan, heat one tablespoon of olive oil and butter. Saute the onion, carrots, and celery until tender. Towards the end add the garlic and saute for one more minute.
  5. Place the vegetables in the slow cooker with the sausage.
  6. Rinse the lentils and put in the slow cooker.
  7.  Add the water and the chicken broth.
  8. Set to low for 6 hours.
  9. About an hour before it is done, add the can of tomato sauce, stir, and cover until finished.

Serve with grated cheese on top and warm, crispy Italian bread. 

Some other yummy soups…

Shhh.. it’s a secret

Slow Cooker Split Pea Soup

Stove Top Chicken Soup

Italian Wedding Soup