Tortellini Bean Soup Recipes

TORTELLINI AND BEAN SOUP

Steps:

• In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
• Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.

TORTELLINI BEAN SOUP

Steps:

• In large saucepan, heat oil over medium-high heat. Sauté onion, garlic, mushrooms and green pepper 3 minutes. Add vegetable broth and basil. Bring to boil; stir in tortellini and zucchini. Simmer uncovered, 8 minutes (for fresh) to 15 minutes (for frozen) until tortellini is tender. Stir in beans and heat through.

TORTELLINI, BEAN AND PESTO SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
• Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

TORTELLINI BEAN SOUP MIX

Steps:

• In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool, dry place. Yield: 1 batch (about 2-1/4 cups)., To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender. , Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired.

CREAMY HAM, BEAN, AND TORTELLINI SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
• Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.

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.

TORTELLINI BEAN SOUP

Steps:

• In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
• Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
• Add tortellini return to boil.
• Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
• Stir in black beans and season with pepper.
• Discard bay leaf. Ladle into bowl and sprinkle with cheese.