Tortellini with Mushroom and Garlic Sauce

READY IN: 30mins
Top Review by KP in Canada

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.

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.

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