Golden Tortellini Soup Food

TORTELLINI SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Combine tortellini and spinach and bring to a boil; reduce heat slightly and boil for 7 minutes. Drain and add to the tomatoes and broth; simmer for 20 minutes. Serve.

TORTELLINI SOUP

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.

GOLDEN CHICKEN TORTELLINI SOUP

Steps:

• Heat olive oil and butter and add in onions, celery, and carrots. Sauté a few minutes until veggies begin to soften
• Add in garlic, herbs, and seasonings and sauté another minute or two until fragrant
• Pour in broth, bring to simmer, cover and cook for about 10 minutes. Add in chicken and tortellini. Cook for another 3 to 5 minutes until Tortellini is cooked and chicken is heated through
• Top with extra parsley and serve!

GOLDEN TORTELLINI SOUP

Steps:

• Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
• Stir in the broth and water. Heat to boiling, and reduce the heat.
• Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
• Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
• Top each serving with cheese.

TORTELLINI MINESTRONE SOUP

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
• Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

GARLIC TORTELLINI SOUP

Steps:

• In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.

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.