Creamy Tomato Basil 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.

SLOW COOKER CREAMY TOMATO BASIL TORTELLINI SOUP

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
• Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
• Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.
• Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
• Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
• Recipe Source: Cooking Classy

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

CREAMY TOMATO BASIL TORTELLINI SKILLET

Steps:

• Puree of the tomatoes (14 oz) in a food processor until smooth.
• In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened.
• Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted. Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes.
• Sprinkle with additional Parmesan cheese and enjoy!

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.)

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).

TOMATO BASIL CHICKEN TORTELLINI SOUP RECIPE

Steps:

• Heat a dutch oven or large soup pot over medium heat, add olive oil, yellow onion, and a pinch of salt.
• Cook until onions are translucent, about 4 minutes. If onions begin to brown, add a splash of chicken broth to cool the pot.
• Add in tomato paste and garlic, cook for 1 minute.
• Slice the rind off the end of the parmesan cheese wedge, save the rest for serving.
• Add the tomatoes to the pot and mash with a potato masher or spoon.
• Add broth, sugar, chicken, and parmesan cheese rind to the pot, reduce to low and simmer for about 15 minutes.
• Add refrigerated tortellini, oregano and basil, and simmer until tortellini have puffed up and just cooked through, about 5 minutes.
• Turn off heat. Stir in heavy cream, taste for seasoning and add salt and pepper.
• Serve with freshly grated parmesan cheese, more fresh basil, and crusty bread.

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.