RUSTIC ITALIAN TORTELLINI SOUP
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.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
RUSTIC ITALIAN TORTELLINI SOUP RECIPE RECIPE - (4.5/5)
Provided by joanmarie
Number Of Ingredients 12
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 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).
RUSTIC ITALIAN TORTELLINI SOUP RECIPE - (4.5/5)
Number Of Ingredients 12
Steps:
- Remove Sausage from casing and crumble sausage into a Dutch Oven. (I just brown sausage whole enough to slice it into coins and use it that way), add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in broth, water and tomatoes. Bring to a boil. Add tortellini, return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat, add spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with parmesan cheese sprinkle on top if desired.
RUSTIC ITALIAN TORTELLINI SOUP
My DD found this in a recent issue of Taste of Home Healthy Cooking and made it for dinner. Although she subbed a combo of hot and mild sausage for the turkey links, it turned was great! Paired with Italian bread this was a filling and hearty soup, especially good on this raw, rainy Sunday night.
Provided by Denise in da Kitchen
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 87.8, Fat 1.6, SaturatedFat 0.4, Sodium 322, Carbohydrate 14.8, Fiber 2.9, Sugar 5.5, Protein 6.7
AUTHENTIC TORTELLINI SOUP
This soup only takes 30 minutes and is awesome on a cold night.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 38.4 g, Cholesterol 45 mg, Fat 12.9 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 4.8 g, Sodium 2200.1 mg, Sugar 7.3 g
RUSTIC ITALIAN VEGETABLE SOUP
Make and share this Rustic Italian Vegetable Soup recipe from Food.com.
Provided by godzgirl522
Categories Clear Soup
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
- Add squash and cook until tender. Add spinach and simmer.
- In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
- In pasta pot, cook tortellini according to package directions. Drain and add to soup.
- Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
- Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
- Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.
Nutrition Facts : Calories 672.2, Fat 20.4, SaturatedFat 6.5, Cholesterol 67.3, Sodium 1229.2, Carbohydrate 84.9, Fiber 12.3, Sugar 12.8, Protein 39.5
TORTELLINI SOUP
This rich and spicy soup brings a little Italian flair to your table. It's a nice recipe I invented after trying a similar version in a local restaurant.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, brown sausage; drain and cut into bite-size pieces. Return to pan; stir in the next nine ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tortellini. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until pasta is tender. Discard bay leaf.
Nutrition Facts : Calories 117 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 449mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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4.5/5 (2)Total Time 30 minsCategory SoupCalories 137 per serving
- In a large Dutch oven or large soup pot, cook onion and sausage until meat is cooked through. Add the garlic and cook for another minute. Pour in broth, water, and diced tomatoes and bring to a boil.
- Add tortellini and cook for about 3-4 minutes. Reduce heat and add spinach, basil, pepper and red pepper flakes. Cook for another minute, just until spinach has wilted. Remove from heat and serve.
- ** If you are planning to save some of the soup in jars to eat on another day you can cook the tortellini in a seperate pot and keep them in a tupperware container. Add them to your serving of soup as you reheat it.This will prevent the tortellini from getting too soft and also from soaking up too much broth.
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5/5 (1)Total Time 50 minsCategory Main Course, Soup, Weeknight MealCalories 545 per serving
- Heat a large soup pot over medium heat. Add the Italian sausage and diced onion, crumbling the sausage as it cooks. Continue sautéing until the sausage is no longer pink and the onions are soft. Add minced garlic to the sausage mixture and stir.
- Add the diced tomatoes, tomato sauce, chicken broth, water, Italian seasoning, garlic powder, salt and pepper. Stir to combine.
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