Garden Vegetable Soup With Cheese Tortellini Recipes
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.
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 :
GARDEN CHEESE SOUP
You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.
Provided by Stacey A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 9
Number Of Ingredients 14
Steps:
- In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
- Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
- Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.
Nutrition Facts : Calories 276 calories, Carbohydrate 22.9 g, Cholesterol 39.9 mg, Fat 14.7 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 1047.8 mg, Sugar 6 g
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
TOMATO VEGETABLE SOUP WITH CHEESE TORTELLINI
Make and share this Tomato Vegetable Soup With Cheese Tortellini recipe from Food.com.
Provided by LUv 2 BaKE
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
- Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
- Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.
GARDEN VEGETABLE SOUP WITH CHEESE TORTELLINI
I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth.
Provided by Diana Adcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a good sized pan or dutch oven heat 1 t.
- of the oil over medium high heat.
- Saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly.
- Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
- Bring to a boil,reduce heat to a simmer and cover for 5 minutes.
- Add zucchini and cook another 10 minutes.
- Ladle into bowls and offer the slivered herbs and cheese at the table.
Nutrition Facts : Calories 147.4, Fat 2.5, SaturatedFat 0.9, Cholesterol 3.7, Sodium 1221, Carbohydrate 18.7, Fiber 6.3, Sugar 7.7, Protein 14.6
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