Tortellini Bean Soup Mix Food

TORTELLINI BEAN SOUP MIX

Steps:

• In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool, dry place. Yield: 1 batch (about 2-1/4 cups)., To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender. , Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired.

TORTELLINI BEAN SOUP

Steps:

• In large saucepan, heat oil over medium-high heat. Sauté onion, garlic, mushrooms and green pepper 3 minutes. Add vegetable broth and basil. Bring to boil; stir in tortellini and zucchini. Simmer uncovered, 8 minutes (for fresh) to 15 minutes (for frozen) until tortellini is tender. Stir in beans and heat through.

TORTELLINI BEAN SOUP

Steps:

• In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
• Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
• Add tortellini return to boil.
• Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
• Stir in black beans and season with pepper.
• Discard bay leaf. Ladle into bowl and sprinkle with cheese.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

TORTELLINI, TOMATO, AND WHITE BEAN SOUP

Steps:

• Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
• Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
• Check the seasoning, add extra if desired. Enjoy!

TORTELLINI AND BEAN SOUP

Steps:

• In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
• Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.