BEEF TORTELLINI SOUP
Because of its rich spicy flavor, this soup has been a favorite in our home for years. I think you'll agree the tortellini adds an interesting twist.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10-12 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 917mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
BEEF AND TORTELLINI SOUP
This looks like a great soup to stay warm with. This is from the my latest issue of taste of home healthy. serving = 1 1/2 cups and is equal to about 270 calories and 9 g fat.
Provided by seesko
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm.
- In the same pan, saute the onion, celery, carrot and garlic in remaining butter until tender. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender.
- Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 175.3, Fat 8.4, SaturatedFat 3.7, Cholesterol 30.4, Sodium 432.1, Carbohydrate 16.8, Fiber 2.8, Sugar 6.3, Protein 9.3
TORTELLINI SOUP I
This is a wonderfully hearty soup that brings raves when you serve it! Add some crusty French or Italian bread and a tossed green salad and that's all you will need! Serve with grated Parmesan cheese.
Provided by Donna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 11
Number Of Ingredients 15
Steps:
- Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
- Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
- Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.
Nutrition Facts : Calories 240 calories, Carbohydrate 15.2 g, Cholesterol 36.1 mg, Fat 14.7 g, Fiber 2.3 g, Protein 10.6 g, SaturatedFat 5.6 g, Sodium 932.1 mg, Sugar 4.6 g
SLOW-COOKER BEEF-TORTELLINI SOUP
Irresistible aromas come from a beefy soup that's been brewin' without as much as a stir.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 6
Number Of Ingredients 11
Steps:
- In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
- Cover; cook on Low heat setting 8 to 9 hours.
- About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.
Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 55 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 7 g, TransFat 0 g
ITALIAN BEEF TORTELLINI STEW
This is my first completely original recipe-and it turned out to be awesome! It's a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. -Tammy Munyon, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.
Nutrition Facts : Calories 416 calories, Fat 16g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 642mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
BEEF TORTELLINI SOUP
I just sort of came up with this recipe. We liked it so well I decided to post it. Use a good rich beef stock like Wolfgang Puck or Emerill's rather than College Inn. If you don't have beef stock, use beef soup base rather than bouillon cubes.
Provided by papergoddess
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef well in a deep dutch oven or stock pot.
- Add leek, celery, and onion and saute on low until veges are soft.
- Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
- Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
- Serve with crusty bread.
Nutrition Facts : Calories 173.9, Fat 7.8, SaturatedFat 3.1, Cholesterol 46.1, Sodium 844.1, Carbohydrate 5.6, Fiber 1.4, Sugar 2.4, Protein 19.7
BEEF AND TORTELLINI SOUP
"This is my mom's recipe. My family loves it and so does everyone else who tries it." With its great tomato flavor, so will you! Barbara Kemmer - Rohnert Park, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 14
Steps:
- Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm. , In the same pan, saute the onion, celery and carrot in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender., Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 706mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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Ratings 44Calories 397 per servingCategory Main Course, Soup
- In a stock pot over medium heat, add olive oil. Once heated, add ground beef and season with salt and pepper. Distribute into an even layer and allow to brown, undisturbed, until you see brown, crisp edges. Flip over and redistribute, allowing the other side to brown.
- Remove beef from pan and set aside. Add diced onion to pan and cook for 4-5 minutes, or until onion begins to turn translucent. Add garlic, stir, and cook for 1 additional minute.
- Add tomato paste to onions and garlic, stirring to coat. Then, add beef broth, tomatoes, red pepper flakes, basil, oregano, tortellini, and ground beef to pan. Stir to combine.
- Bring to a boil, cover, and reduce heat to low. Simmer until tortellini are cooked through (according to your pasta's package directions).
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