Creamy Tortellini with Asparagus in Mushroom Bacon Sauce
You’ll love everything about this Creamy Tortellini recipe starting with the fact that it uses only 5 ingredients and it’s on the table in just 30 minutes. The creamy sauce perfectly highlights the tortellini and asparagus and a finish of crumbled bacon makes it extra delicious. Cleanup is a breeze because you cook everything right in the same skillet.
Ingredients
16 ounces uncooked frozen cheese tortellini
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
1.5 pounds asparagus, trimmed and cut into 1 1/2-inch pieces (about 3 cups) or 1 1/2 cups thawed frozen peas
4 strips bacon, cooked and crumbled
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
1.5 pounds asparagus, trimmed and cut into 1 1/2-inch pieces (about 3 cups) or 1 1/2 cups thawed frozen peas
4 strips bacon, cooked and crumbled
Instructions
Heat the tortellini, soup and broth in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cook for 5 minutes. Stir in the asparagus and cook for 10 minutes or until the tortellini is tender and the soup mixture is thickened, stirring occasionally.
Stir in the bacon. Season to taste. Serve with cracked black pepper, if desired.
Stir in the bacon. Season to taste. Serve with cracked black pepper, if desired.
Creamy Tortellini with Asparagus in Mushroom Bacon Sauce
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You’ll love everything about this Creamy Tortellini recipe starting with the fact that it uses only 5 ingredients and it’s on the table in just 30 minutes. The creamy sauce perfectly highlights the tortellini and asparagus and a finish of crumbled bacon makes it extra delicious. Cleanup is a breeze because you cook everything right in the same skillet.
Instructions
Heat the tortellini, soup and broth in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cook for 5 minutes. Stir in the asparagus and cook for 10 minutes or until the tortellini is tender and the soup mixture is thickened, stirring occasionally.Stir in the bacon. Season to taste. Serve with cracked black pepper, if desired.
Ingredients
16 ounces uncooked frozen cheese tortellini1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth1.5 pounds asparagus, trimmed and cut into 1 1/2-inch pieces (about 3 cups) or 1 1/2 cups thawed frozen peas4 strips bacon, cooked and crumbled
