Italian Tortellini Soup Recipes

Steps:

• Saute celery, onion, carrots and garlic in oil.
• Add spinach and tomatoes and simmer 10 minutes.
• Add spices and chicken broth.
• Simmer, covered, until vegetables are tender-crisp.
• Add water and tortellini and simmer 10- 15 minutes.
• Remove bay leaf and serve.

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

Steps:

• In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Steps:

• Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

Steps:

• Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
• Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Steps:

• Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. , Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender.

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Steps:

• Crumble sausage into a Dutch oven; add onion.
• Cook and stir over medium heat until meat is no longer pink.
• Add garlic; cook and stir 2 minutes longer.
• Add the broth, water and tomatoes. Bring to a boil.
• Stir in tortellini; return to a boil.
• Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
• Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
• Serve with cheese if desired.

Steps:

• Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
• Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
• Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.

Steps:

• Remove and discard casings from the sausage.
• In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
• Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
• Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
• Add tortellini and parsley, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
• Ladle soup into individual soup bowls. Sprinkle each serving with cheese.

Steps:

• Remove sausage casing. In dutch over brown sausage.
• Remove sausage; reserve 1 tbsp drippings.
• Saute onions and garlic in drippings until onions are tender.
• Add broth and next 7 ingredients, and add sausage.
• Bring to boil, reduce heat and simmer uncovered 30 minutes.
• Skim fat from soup and stir in zucchini and remaining ingredients, except parmesan cheese. Simmer covered an additional 35-40 minutes until tortellini is tender.
• Serve topped with parmesan cheese.
• If you prefer to use fresh tortellini, simmer 20-35 minutes until tender.

Steps:

• In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto. , Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese.

Steps:

• Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
• Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.