Creamy Curried Tortellini with Potatoes and Peas

"create a pasta sauce with cream of mushroom soup and yellow curry for one and a half cups of cooked shredded chicken and 12 oz of cooked mini tortellini"

SpringLelah74

creator

10/4/2025

date

2-3

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This comforting dish combines cheese and spinach tortellini with tender canned new potatoes and vibrant frozen peas, all coated in a silky curry-infused mushroom sauce. Mild yellow curry adds warmth, while lemon juice brightens the rich, creamy base. Easy to prepare and packed with textures and nutrition, it’s a perfect cozy meal full of flavor and wholesome ingredients.

savory creamy mild curry low-fat easy

Related Recipes

Savory Garlic Tomato Shredded Beef Curry on Br...

10/19/2025SpringLelah74

Savory Low-Fat Tomato Beef Curry with Brown Ri...

10/19/2025SpringLelah74

Creamy Garlic Parmesan Chicken Tortellini Soup

10/2/2025SpringLelah74

hide ads

Comments

Name: Creamy Curried Tortellini with Potatoes and Peas
Yield: 23
Ingredients: 12 oz cooked mini tortellini filled with cheese and spinach; 1 (10.5 oz) can low-fat cream of mushroom soup; 1 tablespoon mild yellow curry powder; ½ cup low-sodium chicken broth; 1 teaspoon olive oil; 1 small garlic clove, minced; 1 teaspoon lemon juice; 1 teaspoon cornstarch (optional, for thickening); ¼ teaspoon black pepper; Salt, to taste; 1 (14 oz) can new potatoes, drained and halved if large; 1 cup frozen peas, thawed or warmed before adding

No comments yet.