VEGETABLE TORTELLINI SOUP RECIPE
Vegetable Tortellini Soup Recipe - This quick and easy vegetable tortellini soup comes together in minutes for a flavorful soup recipe loaded with vegetables and delicious bites of tortellini.
Provided by Robyn Stone
Categories Main Course Soup
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 2 cups, Calories 203 kcal, Carbohydrate 17.9 g, Protein 7.5 g, Fat 4.8 g, SaturatedFat 1.2 g, Fiber 2.7 g, Sugar 4.2 g
VEGGIE TORTELLINI SOUP
Make the best of frozen veggies and tortellini with this no-fuss recipe. If you'd like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.
Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1431mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
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.
CONTEST-WINNING VEGGIE TORTELLINI SOUP
"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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.
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
VEGETABLE TORTELLINI SOUP
Healthy and flavorful Vegetable Tortellini Soup that's packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini.
Provided by Lauren Allen
Categories Main Course Soup
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 58 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 339 mg, Fiber 10 g, Sugar 20 g, ServingSize 1 serving
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.
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