Tortellini with Mushroom and Garlic Sauce

Total Time
Prep 5 mins
Cook 25 mins

Ingredients Nutrition

  • 1 (50 g) packagefrozen, fresh meat or 1 (50 g) packagefrozen, fresh meat or 1 (50 g) packagefrozen, fresh cheese-filled egg tortellini
  • 1 tablespoon vegetable oil
  • 1 small green pepper, cut into short strips
  • 1 medium tomatoes, diced
  • 1 (10 ounce) can condensed cream of mushroom & garlic soup
  • 12 cup milk
  • grated parmesan cheese


  1. Cook tortellini by package directions.
  2. Drain and set aside.
  3. Heat oil at medium in large skillet.
  4. Add pepper strips and stir-fry until tender-crisp- about 3 minutes.
  5. Stir in soup and milk.
  6. Heat to a boil, stirring often.
  7. Reduce heat to low.
  8. Add tortellini and tomato and stir well to coat with sauce.
  9. Heat through.
  10. Sprinkle with cheese.
Most Helpful

I left the milk out and still thought the soup's consistency was too thin (and I used brand name cream soup). Made the rest as directed but only because I was pressed for time...this could use any number of additions to jazz it up. May try again with the addition of fresh mushrooms and chicken or seafood.

KP in Canada November 01, 2010

I usually do not like cooking with canned soups but tried this anyway. I did not have tortellini so I used ravioli and it worked well. This was very good and very easy to do. Made a nice quick dinner.

Tebo May 18, 2004