Tortellini Minestrone Recipes

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
• Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Steps:

• In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender., Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving.

Steps:

• Heat oven to 375°F. In ungreased 2-quart casserole or 8-inch square glass baking dish, mix all ingredients except cheese. Cover with foil.
• Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered 10 to 15 minutes longer or until center is hot and cheese is golden brown.

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:

• 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:

• Heat the olive or rapeseed oil in a large pan. Add the onion, leek and celery stick. Cook for 8-10 mins until softened, then stir in the garlic and bay leaves. Pour in the chicken or vegetable stock, then cover and simmer for 10 mins. Add the spring veg or cabbage, peas, lemon zest and tortellini (spinach tortellini works well). Cover and cook for another 3 mins, season well and ladle into bowls.

Steps:

• In large saucepan melt butter.
• Add onion and saute 5 minutes til soft.
• Stir in squash and garlic and saute 2 minutes.
• Add broth and bread.
• Heat on high, cover and bring to a boil, stirring occasionally.
• Reduce heat to low and simmer 2-3 minutes.
• Add tortellini and simmer 7 minutes.
• Increase heat to high and boil.
• Add broccoli and cook until tender about 4 minutes.
• Season with salt and pepper.
• Stir in tomatoes and serve pronto.

Steps:

• Cook and drain tortellini as directed on package.
• Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.

Steps:

• Cook and drain tortellini as directed on package.
• While tortellini is cooking, heat oil in 12-inch non-stick skillet over medium-high heat. Cook zucchini and bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, beans, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.

Steps:

• Slice dried tomatoes into 1/4-inch wide strips; place in small bowl.
• Add the boiling water; set aside.
• In large bowl, combine ground beef, sausage, bread crumbs, 1 tablespoon Parmesan cheese, salt, pepper, and egg with hands, mix well.
• Shape mixture into 3/4 inch meatballs.
• In 6 quart Dutch oven, heat the oil over medium heat.
• Add meatballs; brown on all sides.
• Remove to bowl.
• To drippings in pan, add onion and garlic; saute until golden.
• Spoon off fat from pan.
• Return meatballs to pan; add tomatoes and their liquid, carrot, Italian seasoning, basil, beef broth and tortellini.
• Heat to boiling over medium-high heat.
• Reduce heat to medium; cover; simmer 15 minutes.
• Add zucchini; cover and cook 5 minutes or until zucchini is crisp-tender and tortellini is al dente or softer, if desired.
• Pass additional Parmesan cheese.

Steps:

• Cook turkey with 1-2 tsp Italian seasoning, salt & pepper, onion, and garlic, breaking up turkey as it cooks, until turkey is no longer pink. Drain any excess fat.
• Add broth, tomatoes, carrots, celery, ketchup, and 1 tsp Italian seasoning. Bring to a boil. Reduce heat and simmer, uncovered, for 20-25 minutes or until veggies are tender.
• Add zucchini and peppers; cook an additional 5-7 minutes or until tender.
• Stir in tortellini and parsley. Bring to a boil; reduce heat to medium and cook, uncovered, for 5 minutes or until tortellini is tender.
• Serve sprinkled with Parmesan cheese.

Steps:

• Heat oil in non-stick pan over medium-high heat.
• Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
• Add stock, basil and pepper.
• Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
• Stir in tomatoes, spinach and tortellini.
• Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
• Serve immediately.

Steps:

• Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.
• When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.