Tortellini Soup Recipe Pioneer Woman Recipes

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VEGGIE TORTELLINI SOUP



Veggie Tortellini Soup image

Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.

Categories     main dish     soup

Time 16m

Yield 8 servings

Number Of Ingredients 8

8 c. Low-sodium Vegetable Or Chicken Stock
6 oz. weight Tomato Paste
1 bag 1 Lb. Frozen Mixed Vegetables
10 oz. weight Fresh Cheese Tortellini
1/2 c. Heavy Cream (more To Taste)
Salt And Pepper, to taste
Fresh Parsley, Minced
Fresh Basil, Chiffonade

Steps:

  • In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.

TORTELLINI SOUP



Tortellini Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
1 cup frozen green peas
One 12-ounce container tricolor cheese tortellini
2 ears corn, kernels removed
2 cups fresh baby spinach, torn into smaller pieces
Grated Parmesan cheese, for garnish

Steps:

  • In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
  • Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.

CREAMY TORTELLINI SOUP



Creamy Tortellini Soup image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

8 cups low-sodium vegetable or chicken broth
One 1-pound bag frozen peas and carrots
10 ounces fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Shaved Parmesan and croutons, for topping
Olive oil, for drizzling

Steps:

  • Bring the broth to a gentle boil in a medium pot over medium-high heat.
  • Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
  • Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes
Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving

Steps:

  • Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

TORTELLINI PRIMAVERA



Tortellini Primavera image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 pound cheese tortellini
2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
1 cup cauliflower florets (broken into small pieces)
3 carrots, peeled and diced
1 bunch asparagus, cut into pieces
1/2 cup chicken broth
1/2 cup grated Parmesan (powdered), plus more for serving
1/3 cup heavy cream
1 cup frozen peas
1 cup diced cooked ham
Salt and freshly ground black pepper
12 fresh basil leaves, chopped or cut into chiffonade, plus more for serving

Steps:

  • Bring a pot of water to a boil. Cook the tortellini in the boiling water for a couple of minutes less than the package directions call for. Drain and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic and onions and stir and cook for 1 minute. Add the cauliflower, carrots and asparagus and stir and cook 1 minute. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir in the Parmesan and cream and cook until hot. Stir in the peas, ham and some salt and pepper and continue cooking to allow the peas and ham to heat up in the sauce. Add the basil and heat; stir in the tortellini. Check for seasoning, adding more if needed, and serve with extra Parmesan and basil.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

TORTELLINI PUTTANESCA



Tortellini Puttanesca image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced
4 anchovy fillets, minced, or 1 tablespoon anchovy paste
Pinch red pepper flakes
1/2 cup roughly chopped Kalamata olives
1 heaping tablespoon capers, drained
1 pint grape tomatoes, halved (or quartered if very large)
1/4 cup white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
One 20-ounce package refrigerated tortellini
One 5-ounce container fresh spinach
Parmesan, for serving

Steps:

  • Heat the olive oil in a 12-inch cast-iron skillet.
  • When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
  • Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
  • Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

BEST EVER TORTELLINI SOUP



Best Ever Tortellini Soup image

Make and share this Best Ever Tortellini Soup recipe from Food.com.

Provided by skat5762

Categories     One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 package fresh, frozen tortellini or 1 package fresh, frozen tortellini
1 can diced tomato (or peeled, diced fresh)
2 cans chicken broth (or equivalent bouillon cube)
2 cups fresh spinach, chopped (or slightly less frozen)
1 stalk celery, finely chopped
2 medium carrots, chopped
1 bay leaf
2 tablespoons fresh basil
1 teaspoon fresh parsley
2 tablespoons fresh oregano
2 teaspoons crushed, chopped garlic
1 medium onion, chopped
1 teaspoon freshly ground black pepper
2 teaspoons good quality olive oil
1 cup water

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.

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