French Onion Tortellini Soup Recipes

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FRENCH ONION TORTELLINI SOUP

This soup is delicious, pretty and unbelievably fast to make. For a creamy variation, I sometimes substitute cream of mushroom soup for the French onion soup. If there are any leftovers, they taste even better the next day. - Marsha Farley, Bangor, Maine

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8



French Onion Tortellini Soup image

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender.

Nutrition Facts : Calories 241 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 608mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 16g protein.

1 pound ground beef
3-1/2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 package (9 ounces) frozen cut green beans
1 package (9 ounces) refrigerated cheese tortellini
1 medium zucchini, chopped
1 teaspoon dried basil

FRENCH ONION SOUP

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11



French Onion Soup image

Steps:

  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.
  • Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

TORTELLINI SOUP

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10



Tortellini Soup image

Steps:

  • In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
  • Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
1 cup frozen green peas
One 12-ounce container tricolor cheese tortellini
2 ears corn, kernels removed
2 cups fresh baby spinach, torn into smaller pieces
Grated Parmesan cheese, for garnish

TORTELLINI SOUP II

This is my Aunt Mimi's recipe. It's delicious and easy to make. The soup is a tomato based soup with sausage and fresh tortellini.

Provided by JUSTMEJULIE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 8



Tortellini Soup II image

Steps:

  • In a large pot over medium high heat, saute the sausage for 5 minutes, or until browned and crumbly. Pour in the water, stewed tomatoes, basil, onion soup mix and fresh tomatoes.
  • Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 31.9 g, Cholesterol 95 mg, Fat 37.9 g, Fiber 4.4 g, Protein 23.4 g, SaturatedFat 14.4 g, Sodium 1613.2 mg, Sugar 7.5 g

6 (3.5 ounce) links sweet Italian sausage, casings removed
5 cups water
1 (14.5 ounce) can stewed tomatoes, with juice
2 teaspoons dried basil
1 (1 ounce) package dry onion soup mix
4 tomatoes, diced
2 cups cheese tortellini
3 cups shredded cabbage

SLOW COOKER ITALIAN SAUSAGE AND TORTELLINI SOUP

Make and share this Slow Cooker Italian Sausage and Tortellini Soup recipe from Food.com.

Provided by Veghead

Categories     Easy

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 7



Slow Cooker Italian Sausage and Tortellini Soup image

Steps:

  • Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
  • Add undrained tomatoes, water, and onion soup.
  • Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  • If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.

2 (14 1/2 ounce) cans Italian-style stewed tomatoes
3 cups water
1 bunch kale, washed and chopped
1 (10 1/2 ounce) can condensed French onion soup
8 ounces mild Italian sausage, casings removed
1 (9 ounce) package refrigerated cheese tortellini
grated parmesan cheese

SLOW COOKER FRENCH ONION SOUP

I made this fantastic recipe for a big batch of onion soup that You can freeze in portions to use later. Serve this with a lovely red wine and salad and voilà for a romantic meal. These are 14 large servings so if you are serving this before a meal reduce the amount of soup in your bowl. Better than bouillon also makes a great beef broth,

Provided by Sageca

Categories     Onions

Time 5h

Yield 14 serving(s)

Number Of Ingredients 11



Slow Cooker French Onion Soup image

Steps:

  • Over medium heat sauté the onion in butter until soft and translucent and caramel colour. Make this in 3 batches.
  • Place onions in slow cooker.
  • Deglaze cooking skillet with some of the beef stock;this is the secret to that taste.
  • Add to slow cooker along with the remaining beef broth (your own homemade or powdered mixed with boiling water).
  • Add Worcestershire sauce, thyme and bay leaf.
  • Cover; cook on High for 4 hours or on low for 6-8 hours.
  • Add salt and pepper to taste. Remove bay leaf.
  • Divide soup into appropriate containers.
  • Seal and freeze.
  • When ready to enjoy your French Onion Soup.
  • Remove from freezer and place in a microwave dish with 2 tbsp sherry; heat for 5 minutes.
  • Add Parmesan cheese to your onion soup bowl. Place one slice of toasted bread over the cheese. Fill bowl with soup.
  • Top with shredded Gruyère cheese.
  • Place under broiler to melt your cheese.
  • Tip: When adding your ingredients to the slow cooker make sure they are all hot.
  • Use the processor to slice your onions. I once read 'If I use my food processor just to make onion soup it will be worth the cost".
  • Bon Appettit!

Nutrition Facts : Calories 161.3, Fat 5, SaturatedFat 3, Cholesterol 11.5, Sodium 995.8, Carbohydrate 23.5, Fiber 3.5, Sugar 8.5, Protein 6.8

6 lbs onions, sliced
1/4 cup butter
14 cups beef stock
1/2 teaspoon Worcestershire sauce
1 bay leaf
1/4 teaspoon thyme
salt and pepper
2 tablespoons sherry wine (optional)
2 slices toasted crusty bread
2 tablespoons grated parmesan cheese
1/4 cup shredded gruyere cheese

SAUSAGE TORTELLINI SOUP

Always searching for new and different soup recipes, I came across a similar one in an old church cookbook and changed a few ingredients to suit my family's tastes. Now it's one of our favorites and I always get requests for the recipe. -Heather Persch, Hudsonville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 8



Sausage Tortellini Soup image

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary. Serve with cheese.

Nutrition Facts : Calories 199 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 912mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

1 pound bulk Italian sausage
2 cups water
2 cups chopped cabbage
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained and cut up
1 can (14-1/2 ounces) beef broth
1 can (10-1/2 ounces) condensed French onion soup
1 package (9 ounces) refrigerated cheese tortellini
1/2 cup grated Parmesan cheese

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