Tortellini Tomato Spinach Soup Food

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TORTELLINI WITH TOMATO SPINACH CREAM SAUCE



Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Make and share this Tortellini Tomato Spinach Soup recipe from Food.com.

Provided by spatchcock

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 garlic clove, minced
4 -6 cups chicken broth or 4 -6 cups vegetable broth
1 (14 ounce) can whole tomatoes, coarsely chopped
1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
kosher salt
cracked black pepper
10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
1/4 cup freshly grated parmesan cheese (optional)

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 TOMATO TORTELLINI SOUP



Spinach Tomato Tortellini Soup image

Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don't forget the sprinkle of Parmesan cheese-it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 12

3/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed
3 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

TOMATO SOUP WITH SPINACH AND TORTELLINI



Tomato Soup with Spinach and Tortellini image

Red Gold® Fresh Squeezed Tomato Juice and Whole Peeled Tomatoes are what give this soup its tomato goodness. Spinach and cheesy tortellini make it a meal. So easy to prepare, a delicious meatless dish.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 50m

Yield 8

Number Of Ingredients 8

1 (14.5 ounce) can beef broth
1 ½ (46 ounce) cans RED GOLD® Fresh Squeezed Tomato Juice
2 (28 ounce) cans RED GOLD® Whole Peeled Tomatoes
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package cheese tortellini
2 cloves garlic, minced
½ teaspoon black pepper
grated Parmesan cheese

Steps:

  • In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
  • Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
  • Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 35.2 g, Cholesterol 16.2 mg, Fat 3.8 g, Fiber 5.6 g, Protein 11 g, SaturatedFat 1.9 g, Sodium 1353.2 mg, Sugar 6 g

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes
Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving

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.

MUSHROOM TORTELLINI SPINACH TOMATO SOUP



Mushroom Tortellini Spinach Tomato Soup image

Make and share this Mushroom Tortellini Spinach Tomato Soup recipe from Food.com.

Provided by Abba Gimel

Categories     Spinach

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 12

1/2 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped or sliced carrot
2 cups button mushrooms
2 minced garlic cloves
6 cups vegetable broth
1 (800 g) can stewed tomatoes (28 ounces can)
400 g cheese tortellini (14 ounce package) or 400 g mushroom tortellini (14 ounce package)
400 g fresh spinach, chopped
kosher salt
cracked pepper
1/4 cup freshly grated parmesan cheese (optional)

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.

Nutrition Facts : Calories 337.1, Fat 7.9, SaturatedFat 3.2, Cholesterol 33.6, Sodium 920.7, Carbohydrate 54.4, Fiber 5.8, Sugar 8.6, Protein 15.8

TUSCAN TOMATO TORTELLINI SOUP



Tuscan Tomato Tortellini Soup image

This Tuscan Tomato Tortellini soup is the perfect combination of rich, creamy, and filling! With delicate cheese tortellini and spinach enveloped in a velvety tomato soup, this one is a family favorite!

Provided by Kimber

Categories     Soup

Time 20m

Number Of Ingredients 10

28 oz crushed tomatoes ((1 can))
12 oz cheese tortellini (Frozen (1 bag))
5 cloves crushed garlic
1 cup chicken broth ((use vegetable broth if vegetarian))
2 tsp sugar
1/2 tsp salt
2 tsp Italian seasoning
3 tbsp butter
1/2 cup heavy cream
4 oz fresh spinach

Steps:

  • Combine the tomatoes, broth, Italian seasoning, salt and garlic bring to a simmer. Let simmer for 5 minutes.
  • Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved and well combined.
  • Very slowly pour in the heavy cream, while simultaneously stirring, until all of the cream is combined and the soup has a creamy texture.
  • Return to a simmer and add tortellini and spinach and cook for about 5 minutes or until the tortellini is heated through and the spinach is wilted.

Nutrition Facts : Calories 266 kcal, Carbohydrate 29 g, Protein 9 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 623 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CHICKEN TORTELLINI SOUP



Chicken Tortellini Soup image

This Chicken Tortellini Soup with spinach and tomatoes is so easy prepare, yet exceptionally delicious! It's made entirely in one pot and can be ready in 30 minutes or less! Put down the can of basic tomato soup and give the classic a tasty twist!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     Soup

Time 30m

Number Of Ingredients 13

2 TBS Olive Oil ((or Unsalted Butter))
1 medium Yellow Onion (- peeled and small dice (about 1 1/2 cups))
2 tsp Italian Seasoning
½ -1 tsp Crushed Red Pepper Flakes (- to taste)
3-4 Cloves Garlic (- minced, to taste)
2 TBS Tomato Paste
1 (28 ounce) Can Whole Peeled Tomatoes ((SEE NOTES))
7-8 Cups Reduced Sodium Chicken Broth ((or Vegetable Broth) (SEE NOTES))
1 (12 ounce) package Dry Cheese Tortellini
2 Cups Cooked Chicken (- chopped or shredded (about 10 ounces))
5 ounces Fresh Baby Spinach (- de-stemmed)
1 Cup Heavy Cream ((OPTIONAL - SEE NOTES))
Kosher Salt and Pepper (- to taste)

Steps:

  • Saute vegetables: Heat oil in a large sauce pot or Dutch oven over medium-high heat. Add the onion, Italian seasoning and pepper flakes. Season generously with salt and pepper. Cook until onions are soft and translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, about 30 seconds- 1 minute. Add in the tomato paste and stir until onions are well coated and the paste is caramelized, about 2 minutes.
  • Add tomatoes and simmer: Add in the tomatoes and bring to a simmer. Simmer for 3-4 minutes. Use the back of a wooden spoon to slightly break apart the tomatoes as they cook. For a chunkier soup: Continue to use the back of a wooden spoon or potato masher to break up tomatoes to desired size. For a silky soup: Turn the heat off under the pot. Use an immersion blender, or transfer the soup in batches to a stand blender, and puree soup. If using a stand blender, return soup to the pot.
  • Add broth and tortellini: Turn the heat under pot to high and stir in the broth. Bring to a boil. Add the tortellini and reduce heat to a rapid simmer. Cook until tortellini is almost al dente, about 6-7 minutes.
  • Add chicken and spinach: Stir in the chicken. Then, sir in the spinach and cream. Cook for 2-3 minutes or the spinach is slightly wilted and the tortellini is cooked. Taste and adjust for seasoning with salt and pepper.
  • To serve: Ladle soup into serving bowls and garnish with parsley, basil parmesan and a squeeze of lemon. Enjoy!

Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 495 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped
One 9-ounce package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

Steps:

  • In a 3-quart 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.

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30 BEST TORTELLINI RECIPES - INSANELY GOOD
6. Creamy Tomato Tortellini Soup . One of my all-time favorite ways to do tomato soup is to toss a handful of tortellini in the pot. This one has a very subtle kick from the red chili flakes and a burst of freshness from the basil and spinach. You’ll need tomato paste, puree, and canned tomatoes to get the broth just right. But it’s the ...
From insanelygoodrecipes.com


TOMATO SOUP WITH SPINACH AND TORTELLINI - RED GOLD TOMATOES
In a soup kettle combine the beef broth, tomato juice and juice from whole peeled tomatoes. Tear whole peeled tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper. Bring the soup to a boil. Reduce heat and simmer for 35 minutes to blend flavors.
From redgoldtomatoes.com


TOMATO SPINACH TORTELLINI SOUP RECIPES ALL YOU NEED IS FOOD
TORTELLINI TOMATO SPINACH SOUP RECIPE - FOOD.COM. Make and share this Tortellini Tomato Spinach Soup recipe from Food.com. Total Time 30 minutes. Prep Time 10 minutes. Cook Time 20 minutes. Yield 4-6 serving(s) Number Of Ingredients 10. Ingredients; 1 tablespoon olive oil: 1/2 cup minced onion (about 1/2 small onion) 1 garlic clove, minced : 4 -6 cups …
From stevehacks.com


TORTELLINI TOMATO SPINACH SOUP RECIPES | SPARKRECIPES
Top tortellini tomato spinach soup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


TOMATO SPINACH TORTELLINI SOUP - OLIVIA'S ORGANICS
Instructions. In a large pot, heat the olive oil, add the onion and sauté for approximately 5 minutes. Add the garlic and sauté for another minute. Stir in the ground tomatoes and tomato paste. Bring to a boil, stirring occasionally to avoid burning the tomatoes. Once boiled, add in the tortellini. Reduce to a simmer and cook for 10 minutes.
From oliviasorganics.org


TORTELLINI SOUP (VEGETARIAN, WITH SPINACH AND TOMATO ...
Tomato Soup with Spinach and Tortellini. 4 Tbsp tomato paste. 1 28-ounce can of diced tomatoes. 4 cups stock (see notes) 12 ounces (about 3 generous cups) of refrigerated tortellini (use gluten-free or vegan ravioli, if needed) 4 Tbsp cashew butter + 1 cup warm water. Sea salt and pepper, to taste. 5 oz baby spinach. DIRECTIONS: Heat the oil in a large soup pot over …
From foodnewsnews.com


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