Shellys Festive Fall Veggie Tortellini Soup Recipes

CONTEST-WINNING VEGGIE TORTELLINI SOUP

Contest-Winning Veggie Tortellini Soup image

"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

Ingredients

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

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 :

VEGGIE TORTELLINI SOUP

Veggie Tortellini Soup image

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

Ingredients

5 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables
1 package (8 ounces) dried cheese tortellini
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

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.

FESTIVE FALL TORTELLINI TOSS

Festive Fall Tortellini Toss image

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley

Steps:

Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

VEGGIE TORTELLINI SOUP

Veggie Tortellini Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 cups vegetable broth
One 6-ounce can tomato paste
One 10-ounce package frozen mixed vegetables
One 9-ounce package fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Dried parsley flakes, for garnish
Dried basil, for garnish

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

Tortellini Vegetable Soup image

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

Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

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.

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