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.
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Cooking Directions
- 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 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