Spinach Tomato Tortellini Soup Food

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Serve immediately.
• Garnish each serving with a sprinkling of Parmesan.

SPINACH TORTELLINI SOUP

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.

ITALIAN TOMATO SPINACH TORTELLINI SOUP

Steps:

• Combine all ingredients in large pot, bring to a boil over high heat, reduce heat to medium and cook for 20 min.
• stirring occasionally.
• Note: Presentation of this soup is not pretty, it will look like grass clippings with vegetables.
• However it is very tasty, if you are a fan of spinach.

QUICK & EASY TORTELLINI SOUP WITH SPINACH AND TOMATOES

Steps:

• In a large pot, combine all ingredients except the tortellini and parmesan cheese.
• Bring to a boil.
• Reduce heat and simmer, covered, for about 20 minutes.
• While the tomato and spinach mixture simmers, prepare tortellini according to the package.
• Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
• Drain.
• Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
• Serve the soup in bowls, topped with the parmesan cheese.

MUSHROOM TORTELLINI SPINACH TOMATO SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion, garlic and carrots, stirring often until onions are translucent.
• Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Garnish each serving with a sprinkling of Parmesan.

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the garlic and onion and saute until fragrant, 2-3 minutes.
• Add the chicken broth and water; bring to a boil.
• Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
• Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
• Stir in the spinach and basil and cook until wilted, 1-2 minutes.
• Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
• Drizzle into the soup and cook, stirring about 3 minutes more.
• Remove from heat and serve.

TORTELLINI AND SPINACH SOUP

Steps:

• Wash spinach thoroughly and tear into pieces.
• Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes.
• Stir in broth, tomatoes and seasoning and bring to a boil.
• Add tortellini and simmer just until tender, about 7 to 10 minutes.
• Add spinach, salt and pepper to taste and beans. Heat until warmed through.
• Top with Parmesan cheese and serve.

SPINACH-TOMATO TORTELLINI SOUP

Steps:

• In large Dutch oven over medium heat, melt butter.
• Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
• Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
• Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
• Sprinkle with additional Asiago cheese.
• Season with salt and pepper, to taste, if desired.
• This makes 8 servings at 1 cup each.