Vegetable Soup With Meat Tortellini Food
TORTELLINI VEGETABLE SOUP
Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. -Deborah Hutchinson Enfield, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
BEEF TORTELLINI SOUP
I just sort of came up with this recipe. We liked it so well I decided to post it. Use a good rich beef stock like Wolfgang Puck or Emerill's rather than College Inn. If you don't have beef stock, use beef soup base rather than bouillon cubes.
Provided by papergoddess
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef well in a deep dutch oven or stock pot.
- Add leek, celery, and onion and saute on low until veges are soft.
- Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
- Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
- Serve with crusty bread.
Nutrition Facts : Calories 173.9, Fat 7.8, SaturatedFat 3.1, Cholesterol 46.1, Sodium 844.1, Carbohydrate 5.6, Fiber 1.4, Sugar 2.4, Protein 19.7
TORTELLINI VEGETABLE SOUP
From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.
Provided by ksduffster
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.5, Fat 1.5, SaturatedFat 0.3, Sodium 313.3, Carbohydrate 23.4, Fiber 6.1, Sugar 4, Protein 7
HAMBURGER-VEGETABLE SOUP WITH TORTELLINI
Make and share this Hamburger-Vegetable Soup With Tortellini recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking).
- Add in tomatoes, stock, tomato juice, thyme, salt, pepper, Worcestershire sauce, and Tabasco sauce.
- Bring to a boil.
- Lower heat to medium-low; simmer, uncovered, for 30 minutes.
- Increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender.
- Ladle into individual soup bowls; sprinkle cheese on top.
Nutrition Facts : Calories 359, Fat 12.4, SaturatedFat 5, Cholesterol 67, Sodium 1857.7, Carbohydrate 36.1, Fiber 4.5, Sugar 6.4, Protein 26.9
VEGETABLE SOUP WITH TORTELLINI
This recipe is wonderful and easy to make. I was playing around with my vegetable soup and added the tortalini to it and it was wonderful. Helpful tip to perpare this soup is to chop all the veggies ahead of time to make making the soup easier on yourself. Let the tortalini's thaw while preparing the veggies this way when you add the tortalini's they will cook when you bring the soup to a boil and let it simmer.
Provided by Hot Jersey Mama
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute chopped veggies in olive oil til tender about 4 minutes when tender add broths, tomatoes and seasonings. Bring to a boil, add tortalini's let simmer uncovered about 10 minutes serve hot with shredded cheese and enjoy.
Nutrition Facts : Calories 666.8, Fat 28.6, SaturatedFat 13.8, Cholesterol 85, Sodium 3122.3, Carbohydrate 66.1, Fiber 4.2, Sugar 5.3, Protein 36.6
TORTELLINI VEGETABLE SOUP
Make and share this Tortellini Vegetable Soup recipe from Food.com.
Provided by VickyJ
Categories Clear Soup
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
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.
BEEF TORTELLINI SOUP
Because of its rich spicy flavor, this soup has been a favorite in our home for years. I think you'll agree the tortellini adds an interesting twist.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10-12 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 917mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
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