Tortellini Tomato Spinach Soup Food

SPINACH TOMATO TORTELLINI SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally. , Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.

SPINACH AND TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

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 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.

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.

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.