Simple Tortellini Soup Recipes

BEST EVER TORTELLINI SOUP

Steps:

• Saute celery, onion, carrots and garlic in oil.
• Add spinach and tomatoes and simmer 10 minutes.
• Add spices and chicken broth.
• Simmer, covered, until vegetables are tender-crisp.
• Add water and tortellini and simmer 10- 15 minutes.
• Remove bay leaf and serve.

EASY TORTELLINI SOUP

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.

SIMPLE TORTELLINI SOUP

Steps:

• Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
• Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.

TOO-EASY TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with cheese and pepper if desired.

EASY TORTELLINI SOUP

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.

SOUPER SIMPLE TORTELLINI SOUP

Steps:

• Saute onion, celery, carrots, and garlic in butter over medium heat until crisp-tender in a large stock pot or dutch oven.
• Stir in water and boullion, and heat to boiling.
• Add tortellini, and reduce heat to medium low.
• Simmer 15-20 minutes or until tortellini are tender.
• Stir in parsley, nutmeg, pepper. Sprinkle each bowl with cheese for garnish.

RUSTIC ITALIAN TORTELLINI SOUP

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.

TORTELLINI SOUP I

Steps:

• Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
• Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
• Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.