Broccoli Tortellini Soup Recipes

CHEESY BROCCOLI TORTELLINI SOUP RECIPE - (4.3/5)

Steps:

• In Dutch oven or soup kettle, heat oil over medium heat. Add celery, onion, green pepper and carrots. Saute' until veggies are tender, 5-10 minutes. Stir in water, chicken broth, Italian seasoning, salt and pepper. Bring to a boil, reduce heat to medium low. Add broccoli, Velveeta cheese, cheese tortellini and 1 T dried parsley. Stir until cheese is melted and broccoli and tortellini are tender. Stir in bacon, heat through.

TORTELLINI BROCCOLI SOUP

Steps:

• Thinly slice the garlic clove lengthwise, then cut the slices in slivers.
• Combine the broth with the garlic in a small saucepan.
• Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.
• Add the tortellini, broccoli and carrot, and cook a few minutes longer, until the vegetables are tender.
• Season to taste with salt and pepper. Sprinkle with cheese if you like.

CREAMY TORTELLINI SOUP

Steps:

• Bring the broth to a gentle boil in a medium pot over medium-high heat.
• Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
• Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

BROCCOLI CHEESE TORTELLINI

Steps:

• In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions. , Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally. , Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.

BROCCOLI AND CHICKEN TORTELLINI SOUP

Steps:

• In a large pot combine reserved chicken broth, canned chicken broth and garlic.
• Add carrots and onions to pot and cook until tender.
• Add chicken and cream of chicken soups;stir well.
• Stir in broccoli,tortellini, and pepper.
• Simmer 15 min, or until broccoli is light colored and tortellini is tender.

TORTELLINI SOUP

Steps:

• In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
• Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
• Stir in spinach, parsley and pepper. Top each serving with cheese.

CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
• Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

BROCCOLI AND TORTELLINI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
• In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.