PEPPERONI PIZZA SOUP
Provided by Food Network Kitchen
Time 45m
Yield Makes: 8 servings
Number Of Ingredients 13
Steps:
- Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
- Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
- Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
- Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.
TORTELLINI SALAD
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Provided by olivegrower
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
- Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
- Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g
RUSTIC ITALIAN TORTELLINI SOUP
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.
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
PEPPERONI AND SAUSAGE PIZZA SOUP
Anyone who likes pizza will love this soup. My sons, Nathan and Tyson, help themselves to big bowl when they get home from college in the evening.-Donna Britsch, Tega Cay, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.
Nutrition Facts :
ITALIAN SAUSAGE TORTELLINI SOUP
This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list.
Provided by Tim Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
- Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
- Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 27.7 g, Cholesterol 21.7 mg, Fat 8.9 g, Fiber 4.4 g, Protein 12.4 g, SaturatedFat 3.8 g, Sodium 541.8 mg, Sugar 9.8 g
PEPPERONI PIZZA SOUP
Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. -Estella Peterson, Madras, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.
Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1008mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
PESTO TORTELLINI SALAD
"I came up with this recipe when I tried recreating a pasta salad I had at a wedding rehearsal," says Danielle Weets of Grandview, Washington. "It's easy to make and I'm always asked to bring it to potlucks and parties."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. Place in a small bowl. Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 376 calories, Fat 20g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 832mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
PEPPERONI-TORTELLINI SOUP
This soup is great on a cold night. I serve it with a crusty french bread. This is good without the pepperoni, also.
Provided by Jazz Lover
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil.
- Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes.
- Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes.
- Ladle soup into serving bowls. Top each bowl with Parmesan cheese.
Nutrition Facts : Calories 102.2, Fat 5.3, SaturatedFat 1.9, Cholesterol 9.6, Sodium 836.4, Carbohydrate 5.6, Fiber 1.4, Sugar 3.6, Protein 8.1
KAREN'S TORTELLINI SOUP
I originally found this on AllRecipes.com and modified it to meet with my family's preferences. My daughter, who is one of the fussiest people I know, even likes this (although she does manage to avoid getting any chunks of vegetables in her bowl). We like it hot, but you can cool the heat by using sweet sausage and not adding the dried chilis. If you can find them use the mini tortellini.
Provided by Karen1961
Categories < 4 Hours
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Remove sausage meat from casing and brown in large pot until crumbly; remove meat and reserve 1 T of drippings.
- With drippings, cook onion until tender, then add broth, water, carrots, tomatoes (with juice), basil, oregano, chilies, tomato paste and cooked sausage; bring to a boil, reduce heat and simmer uncovered for 30- 45 minutes.
- Add zucchini, peppers, parsley, garlic and tortellini; simmer for another 30- 45 minutes.
- Serve with fresh parmesan sprinkled on top if desired.
TOMATO TORTELLINI SOUP
Make and share this Tomato Tortellini Soup recipe from Food.com.
Provided by Kathy
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan bring broth to boil.
- Add tortellini and reduce heat.
- Simmer uncovered for 5 minutes.
- In a bowl, whisk 1/3 c hot broth into the cream cheese spread until smooth.
- Return all to saucepan along with tomato soup.
- Heat through.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 375.2, Fat 16.1, SaturatedFat 9.1, Cholesterol 58, Sodium 1401.1, Carbohydrate 42, Fiber 2.1, Sugar 7.6, Protein 16.2
TORTELLINI PEPPERONI SALAD
Make and share this Tortellini Pepperoni Salad recipe from Food.com.
Provided by BamaBelle30
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions. Rinse under cold water; drain well.
- In large bowl, combine cooked tortellini, cheese, pepperoni, red pepper, and dressing; toss gently.
- Serve over bed of salad greens.
Nutrition Facts : Calories 106.5, Fat 6.5, SaturatedFat 3.7, Cholesterol 22.1, Sodium 685, Carbohydrate 5, Fiber 1.8, Sugar 1.1, Protein 8
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