Tortellini Vegetable Soup Food

VEGETABLE TORTELLINI SOUP RECIPE

Steps:

• Add olive oil, onions, garlic, and carrots to a Dutch oven set over medium heat. Cook until just tender, about 3 minutes. Stir in tomatoes, vegetable broth and Italian Seasoning Mix.
• Stir in the zucchini (if using), tortellini and cook until the tortellini is cooked through, about 5 to 7 minutes. Remove from the heat and add the spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
• Serve warm with grated Parmesan cheese, if using.

TORTELLINI VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

CONTEST-WINNING VEGGIE TORTELLINI SOUP

Steps:

• In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

VEGGIE TORTELLINI SOUP

Steps:

• In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.

TORTELLINI VEGETABLE SOUP

Steps:

• In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
• Add broth, tomatoes, picante sauce and basil; bring to a boil.
• Stir in tortellini; simmer uncovered 15 minutes.
• Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
• Ladle into soup bowls; sprinkle with cheese.

VEGETABLE TORTELLINI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
• Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
• Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
• Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
• Serve warm with a little parmesan cheese sprinkled on top, if desired.

TORTELLINI VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
• Stir in frozen vegetables and tortellini.
• Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
• Stir in parsley.

VEGETABLE TORTELLINI SOUP

Steps:

• 1. In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
• 2. In a Dutch oven heat oil add garlic, carrots, celery, and onion. Sauté 8-10 mins. Add soup base, chilies, tomatoes, and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
• 3. Stir in the potato flakes, Italian herbs, garlic powder, oregano, and pepper, return to a boil, cook slightly until a little thickened 1-2 mins. Add tortellini and spinach heat until tortellini is tender and spinach is wilted. 2-3 mins
• 4. Yield: 4-6 servings (3-3/4 quarts).

VEGETABLE SOUP WITH MEAT TORTELLINI

Steps:

• In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.