Creamy Tomato Basil Garlic Cheese Tortellini Soup Food

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the ground chicken and cook for 6-8 minutes, breaking up the lumps with a wooden spoon/spatula as you go. Once cooked through, transfer to a clean bowl and set aside.
• In the same pot, melt the unsalted butter over medium-high heat. Once frothing and foamy, add the onion and carrots. Sauté for 4-5 minutes until softened. Add the garlic and red chilies, sauté for another minute or two until fragrant.
• Pour in the white wine and deglaze the pot, making sure to scrape up any brown crispy bits at the bottom of the pot.
• Add the canned chopped tomatoes, chili beans, olives, low sodium chicken broth, cooking cream, and all of the seasonings and spices. Stir to combine and bring to a slow boil. Simmer for 8-10 minutes, stirring occasionally.
• Mix in the cheese until fully melted. Then add the basil and mint leaves, tortellini, and cooked ground chicken back into the pot. Cook, stirring occasionally, for another 5-7 minutes, or until the tortellini is nice and tender. Then switch off the heat.
• Transfer to serving bowls and garnish with chopped basil leaves and freshly grated Parmigiano Reggiano cheese. Serve immediately! (Or cool quickly and refrigerate in airtight sealed containers for 3-4 days. See notes.)

SUE'S SPICY TOMATO BASIL TORTELLINI

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Coat soup pan with olive oil. Add onion and garlic and saute till soft.
• Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
• Add chicken broth and stir in tomato paste till blended.
• Simmer for 20 minutes
• Add light cream and parmesan cheese.
• Add tortellini and cook till tender (at least 15 minutes).

CREAMY TOMATO, BASIL, & GARLIC CHEESE TORTELLINI SOUP

Steps:

• Sauté minced garlic in vegetable oil until slightly browned and fragrant.
• Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
• Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
• Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
• Goes great with side salad and bread.

CREAMY TORTELLINI SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat.
• Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
• Stir in garlic, onion, and Italian seasoning. Cook , stirring frequently until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper to taste.
• Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in chicken stock and tomato sauce. Bring to a boil and reduce heat and simmer, stirring occasionally, until reduced and slightly thickened (about 10 minutes).
• Stir in tortellini. Cover and cook until tender, about 5 to 7 minutes.
• Stir in kale until wilted, about 1 to 2 minutes. Stir in heavy cream and basil until heated through, about 1 minute. Season with salt and pepper to taste.

CREAMY EASY TOMATO TORTELLINI SOUP

Steps:

• Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
• Bring to a simmer.
• Once simmering drop pasta into soup.
• Cook accordingly to package directions.
• Ladle into bowls, sprinkle with cheese! Enjoy!