Contest Winning Veggie Tortellini Soup Recipes

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CONTEST-WINNING VEGGIE TORTELLINI SOUP



Contest-Winning Veggie Tortellini Soup image

"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

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

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 :

VEGGIE TORTELLINI SOUP



Veggie Tortellini Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

8 cups vegetable broth
One 6-ounce can tomato paste
One 10-ounce package frozen mixed vegetables
One 9-ounce package fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Dried parsley flakes, for garnish
Dried basil, for garnish

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.

VEGGIE TORTELLINI SOUP



Veggie Tortellini Soup image

Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.

Categories     main dish     soup

Time 16m

Yield 8 servings

Number Of Ingredients 8

8 c. Low-sodium Vegetable Or Chicken Stock
6 oz. weight Tomato Paste
1 bag 1 Lb. Frozen Mixed Vegetables
10 oz. weight Fresh Cheese Tortellini
1/2 c. Heavy Cream (more To Taste)
Salt And Pepper, to taste
Fresh Parsley, Minced
Fresh Basil, Chiffonade

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.

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