Tortellini Vegetable Soup Recipes
CONTEST-WINNING VEGGIE TORTELLINI SOUP
"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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.
TORTELLINI VEGETABLE SOUP
From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.
Provided by ksduffster
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
- Stir in frozen vegetables and tortellini.
- Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
- Stir in parsley.
Nutrition Facts : Calories 119.5, Fat 1.5, SaturatedFat 0.3, Sodium 313.3, Carbohydrate 23.4, Fiber 6.1, Sugar 4, Protein 7
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
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.
VEGETABLE SOUP WITH MEAT TORTELLINI
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.
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Add the chicken broth to the pot of vegetables. Bring to a boil and stir in the tomato paste, half & half, seasoned salt, pepper, Italian seasoning and basil. Add the cooked tortellini to the soup and stir together. Salt and Pepper to taste. Garnish with freshly chopped basil and some grated parmesan. (optional)
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Cook for another 5-7 minutes. Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil. Add in the cauliflower and return the pot to a boil. Add in the escarole and the tortellini. Cook until the escarole is tender and the tortellini are cooked, about 5 minutes. Serve with a generous sprinkle of grated cheese.
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Add in zucchini, squash, red pepper and cook until soft. Add in chopped fresh tomatoes. Cook briefly. Stir in canned tomatoes, broth, and water. Add in rosemary. Let simmer for 10-15 minutes. Stir in tortellini and spinach. Cook until the tortellini is soft and cooked all the way through. Season with salt and pepper.
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TORTELLINI VEGETABLE SOUP RECIPE - ET FOOD VOYAGE
A simple and hearty tomato-base vegetables soup with tortellini pasta. Expect a zingy and tangy flavour with a touch piquant spice! Expect a zingy and tangy flavour with a touch piquant spice! 5 from 1 vote
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VEGETABLE TORTELLINI SOUP RECIPE - TASTES BETTER FROM …
Instructions. Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds. Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil. Add green beans, corn and peas and cook for 2-3 minutes.
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Method. Heat the oil in a large deep saucepan and add the red pepper. Fry over a high heat for 5 mins to soften, then remove and set aside. Add the onion, carrots and celery to the pan. Cook for 10 mins until softened, stirring regularly. Add the garlic and cook for 2 mins. Pour in the chopped tomatoes and 400ml water.
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Add the tortellini and cook until the tortellini are tender, about 7 minutes. Turn off the heat then immediately stir in the kale lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn’t fully melted, discard it from the soup.) Divide the soup into serving bowls. Garnish with reserved Parmesan cheese and pesto.
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2. Pour in the tomatoes and stir well. 3. Add the stock, bring to a boil then reduce the heat and simmer for about 10 minutes. Then blend the soup. 4. Add the tortellini, cook for about 3 minutes then pour in the cream. Cook for a minute then turn the heat off and add the cheese.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #pasta #vegetables #easy #beginner-cook #fall #winter #stove-top #seasonal #comfort-food #pasta-rice-and-grains #ravioli-tortellini #broccoli #tomatoes #taste-mood #savory #equipment #presentation #served-hot
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