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.
VEGGIE TORTELLINI SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve.
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 SOUP WITH ESCAROLE
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a large stockpot, combine chicken stock, 2 cups water and bay leaf. Bring to a boil. Add escarole, and cook, stirring constantly, until wilted, about 15 seconds.
- Add tortellini, and cook until they float to the top, 4 to 5 minutes. Discard bay leaf, and season soup with salt and pepper. Serve immediately.
ESCAROLE SOUP WITH TORTELLINI
Let's go Italian! This soup is Yummy. Clipped out of a magazine and been making it ever since. I also serve it with grated parmesan, just 'cause we like it that way.
Provided by Judith N.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs.
- Peel, seed, and dice tomatoes.
- Thinly slice carrots, chop onions.
- In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.
- Add escarole and tomatoes and cook, stirring until vegetables are tender.
- Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.
- Add tortellini and cook 5 minutes longer or until tortellini are tender.
- **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth.
Nutrition Facts : Calories 243.9, Fat 8.8, SaturatedFat 2.5, Cholesterol 18, Sodium 769.4, Carbohydrate 31.5, Fiber 5.5, Sugar 5.1, Protein 10.9
TORTELLINI IN BROTH WITH ESCAROLE
This simple and satisfying dish is a quick version of a traditional Italian dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
- Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
- Add tortellini; cook until they float to the top, 4 to 5 minutes.
- Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.
Nutrition Facts : Calories 373 g, Fat 8 g, Fiber 2 g, Protein 18 g
ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA
Categories Soup/Stew Leafy Green Pasta Sauté Vegetarian Quick & Easy Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
- Ladle soup into bowls and sprinkle with Parmesan cheese.
TORTELLINI SOUP
Hearty and healthy soup that's quick to put together. I used the chicken/prosciutto tortellini but you can use whatever tortellini is your favorite. Serve with garlic bread and you've got a filling lunch or dinner in minutes!
Provided by DebS 2
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and celery in olive oil until clear.
- Add chicken broth and bring to boil.
- Add tortellini and cook for 8-9 minutes.
- Add seasonings, beans and tomatoes and simmer for 5 minutes.
- Serve topped with Parmesan Cheese.
Nutrition Facts : Calories 341.2, Fat 11.2, SaturatedFat 2.8, Cholesterol 18, Sodium 1015.5, Carbohydrate 44.8, Fiber 6.7, Sugar 4.5, Protein 16.7
TORTELLINI SOUP WITH MEATBALLS
A tasty alternative to regular chicken noodle soup. You can add other veggies to this also, for example some chopped spinach. The chicken-apple sausage give it a unique flavor. Yummy and makes a great, filling dinner. This can be frozen.
Provided by Diane Horn Talts
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 24
Steps:
- Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.
- Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.
- Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.
- Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.
- Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 49.4 g, Cholesterol 128 mg, Fat 26.6 g, Fiber 5.1 g, Protein 26.5 g, SaturatedFat 8.6 g, Sodium 848.2 mg, Sugar 4.5 g
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