Tuna Tortellini Soup Recipes

Steps:

• 1. In a 3 quart saucepan, combine soup, broth, basil and garlic. Cover; over high heat, heat to boiling.
• 2. Add totellini and corn. Reduce heat to low. Cover; cook 10 minutes or until tortellini is tender, stirring occasionally.
• 3. Add milk, tuna and pimento; heat through, stirring occasionally. Garnish with parsley, if desired. Makes about 6 cups.

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

Steps:

• Fill a large pot with 4 quarts water and put on high heat to boil.
• Chop onion and celery and saute in a little oil or spray. (Note: Feel free to add mushrooms or peppers, I can barely get away with celery with my family's tastes).
• Preheat oven to 350 degrees.
• Add tortellini to water and cook per package directions - you can undercook a little.
• In a 2 quart casserole, mix tuna, soup, and milk.
• Add celery and onion mixture to casserole.
• Drain tortellini and add to casserole. Add cheese and fold in with tuna mixture.
• Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
• Bake for 25-30 minutes.

Steps:

• In a large pot over medium heat, cook onion, zucchini and garlic in oil three minutes, until onion is translucent. Stir in crushed tomatoes, broth, sugar, Italian seasoning, wine and pepper sauce and bring to a boil.
• Reduce heat and stir in corn and Parmesan. Simmer 30 minutes.
• Stir in tortellini and simmer 10 minutes more, until pasta is tender.

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.