Tortellini And Vegetable Soup Recipes
TORTELLINI VEGETABLE SOUP
Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. -Deborah Hutchinson Enfield, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
VEGGIE TORTELLINI SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve.
TORTELLINI VEGETABLE SOUP
Make and share this Tortellini Vegetable Soup recipe from Food.com.
Provided by VickyJ
Categories Clear Soup
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
- Add broth, tomatoes, picante sauce and basil; bring to a boil.
- Stir in tortellini; simmer uncovered 15 minutes.
- Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
- Ladle into soup bowls; sprinkle with cheese.
VEGGIE TORTELLINI SOUP
Make the best of frozen veggies and tortellini with this no-fuss recipe. If you'd like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.
Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1431mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
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