Tomato Vegetable Soup With Cheese Tortellini Recipes

Steps:

• In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.

Steps:

• In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
• Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
• Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.

Steps:

• Saute onions with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, carrots, and celery.
• Set aside.
• In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
• Add vegetables and stewed tomatoes.
• Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

Steps:

• In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

Steps:

• In a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking).
• Add in tomatoes, stock, tomato juice, thyme, salt, pepper, Worcestershire sauce, and Tabasco sauce.
• Bring to a boil.
• Lower heat to medium-low; simmer, uncovered, for 30 minutes.
• Increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender.
• Ladle into individual soup bowls; sprinkle cheese on top.

Steps:

• Cook tortellini according to package directions.
• Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Steps:

• In a medium saucepan bring broth to boil.
• Add tortellini and reduce heat.
• Simmer uncovered for 5 minutes.
• In a bowl, whisk 1/3 c hot broth into the cream cheese spread until smooth.
• Return all to saucepan along with tomato soup.
• Heat through.
• Sprinkle with chives before serving.

Steps:

• Preheat the oven to 425 degrees.
• Cut tomatoes in half and remove core (you can leave the seeds).
• Rinse the leeks and cut into 1/2" slices.
• Peel the carrots and cut into 1/4" slices.
• Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
• Sprinkle with salt and pepper.
• Place vegetables in a roasting pan in a single layer.
• Bake for 1 hour.
• Peel skins off of the tomatoes.
• In a saucepan, bring the vegetables, broth, and water to a boil.
• Reduce heat and simmer for about 10 minutes.
• Puree in blender in batches.
• Pour back into saucepan.
• Add chopped basil and adjust seasonings if necessary.