Cheese Tortellini In Light Broth Recipes

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CHEESE TORTELLINI IN CURRIED COCONUT MILK



Cheese Tortellini in Curried Coconut Milk image

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

Provided by Damaris Kazor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package cheese tortellini
1 tablespoon butter
1 shallot, minced
1 tablespoon curry powder, or to taste
1 ½ cups vegetable broth
1 (14 ounce) can coconut milk
1 tomato, chopped
2 pickled jalapeno pepper slices, minced
salt and ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
  • Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
  • Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
  • Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 38.7 g, Cholesterol 35.7 mg, Fat 29.9 g, Fiber 4.1 g, Protein 12 g, SaturatedFat 23.2 g, Sodium 458.7 mg, Sugar 4.1 g

CHEESE TORTELLINI IN LIGHT BROTH WITH PARMESAN CRISPS



Cheese Tortellini in Light Broth With Parmesan Crisps image

Recipes courtesy of Giada De Laurentis. I saw these recipes and we had to try them. Comfort food at the utmost! So very easy, as well.

Provided by Manami

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

8 cups low sodium chicken broth
fresh ground black pepper
2 (9 ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley
1/2 cup freshly grated parmesan cheese

Steps:

  • BROTH:.
  • Pour the broth into a heavy large saucepan.
  • Cover and bring to a boil over high heat.
  • Season the broth with pepper, to taste.
  • Simmer over medium heat until al dente, about 7 minutes.
  • While broth is simmering prepare Parmesan crisps.
  • PARMESAN CRISPS:.
  • Preheat oven to 400ºF.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended.
  • Repeat with the remaining cheese, spacing the spoonfuls about a 1/2" apart.
  • Bake for 3-5 minutes or until golden and crisp. Cool. (Makes 8-10 crisps.).
  • ASSEMBLY:.
  • Ladle the broth and tortellini into soup bowls.
  • Top with parsley and a Parmesan crisp in each bowl; serve at once.

Nutrition Facts : Calories 261.5, Fat 7.8, SaturatedFat 3.8, Cholesterol 32.3, Sodium 387.5, Carbohydrate 33.2, Fiber 1.2, Sugar 1, Protein 15.8

CHEESE TORTELLINI IN LIGHT BROTH



Cheese Tortellini in Light Broth image

Categories     Cheese     Christmas     Dinner     Simmer     Boil

Yield 4 first-course servings

Number Of Ingredients 5

4 cups reduced-sodium chicken broth
1 (9-ounce) package fresh cheese tortellini
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Pour the broth into a large, heavy saucepan. Cover and bring to a boil over high heat. Add the tortellini and 1/2 teaspoon of pepper. Cover partially and simmer over medium heat, stirring occasionally, until the tortellini are al dente, about 7 minutes. Season the broth with more pepper to taste.
  • Ladle the broth and tortellini into serving bowls. Top with Parmesan cheese and parsley, and serve.

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