Tortellini-Vegetable Toss

Campbell's Tortellini-Vegetable Toss Recipe

Cheesy tortellini and colorful vegetables are tossed with prepared chunky Italian sauce for an easy and satisfying two-step supper.

At a glance


20 min.


35 min.



Servings: 1 1/2 cups each

Cook: 15 min.

Made With

  • Prego® Chunky Garden Combination Italian Sauce

    Prego® Chunky Garden Combination Italian Sauce

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What You'll Need

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots)
16 ounces package frozen cheese tortellini, cooked and drained

How to Make It

  • 1

    Heat the sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

  • 2

    Place the tortellini into a large bowl.  Add the vegetable mixture and toss to coat.  Serve with grated Parmesan cheese, if desired.

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  • Serving Suggestion: Serve with a salad of mixed spring greens with toasted pine nuts and fresh chopped basil and chives tossed with Dijon vinaigrette. For dessert serve sliced watermelon.
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