TORTELLINI MINESTRONE
We take turns cooking Sunday meals at my church, and this soup is always popular. It's a smart way to use zucchini, and people seem to enjoy the cheese tortellini as well as the Italian turkey sausage. -Pamela Smith of Flushing, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender., Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 247 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1179mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
MINESTRONE TORTELLINI
A delicious Italian dinner for four can be on your dinner table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain tortellini as directed on package.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.
Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 9 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 8 g, TransFat 0 g
TORTELLINI MINESTRONE SOUP
Good soup for cold day.
Provided by alands18
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
- Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 35.1 g, Cholesterol 52.7 mg, Fat 20.2 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 1404.7 mg, Sugar 13.4 g
GREEN MINESTRONE WITH TORTELLINI
Add tortellini to this green minestrone soup with leeks, spring veg and peas for a filling lunch or supper. It's a healthy, low calorie choice on cold nights
Provided by Cassie Best
Categories Soup, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Heat the olive or rapeseed oil in a large pan. Add the onion, leek and celery stick. Cook for 8-10 mins until softened, then stir in the garlic and bay leaves. Pour in the chicken or vegetable stock, then cover and simmer for 10 mins. Add the spring veg or cabbage, peas, lemon zest and tortellini (spinach tortellini works well). Cover and cook for another 3 mins, season well and ladle into bowls.
Nutrition Facts : Calories 231 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
SPRING GREEN MINESTRONE SOUP
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
- For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.
GREEN MINESTRONE
Minestrone is literally a BIG soup. This one tastes like it simmered all day.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
GREEN MINESTRONE
This is the classic and authentic Italian minestrone with a green twist. No tomatoes here! You may brown some pancetta or bacon in olive oil before proceeding with the recipe if you wish. I prefer to use a good quality vegetable bouillon to vegetable broth. The taste is more authentic and you simply need to skip the salt.
Provided by Melanie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
- Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
- Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 48.9 g, Cholesterol 5.9 mg, Fat 10.4 g, Fiber 9.9 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 915.7 mg, Sugar 10.3 g
TORTELLINI MINESTRONE WITH SPINACH
Make and share this Tortellini Minestrone with Spinach recipe from Food.com.
Provided by Carrie Ann
Categories Sweet
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in non-stick pan over medium-high heat.
- Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
- Add stock, basil and pepper.
- Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
- Stir in tomatoes, spinach and tortellini.
- Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
- Serve immediately.
Nutrition Facts : Calories 54.3, Fat 2.5, SaturatedFat 0.3, Sodium 35.8, Carbohydrate 7.6, Fiber 2.1, Sugar 3.6, Protein 1.6
LENTIL MINESTRONE WITH GREENS
A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I'm using now, but I wouldn't hesitate to use kale, either.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
- Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1080 milligrams, Sugar 4 grams
TORTELLINI MINESTRONE CASSEROLE
Keep five convenience items on hand so you can get an Italian-style casserole cooking in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In ungreased 2-quart casserole or 8-inch square glass baking dish, mix all ingredients except cheese. Cover with foil.
- Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered 10 to 15 minutes longer or until center is hot and cheese is golden brown.
Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 60 mg, Fat 1, Fiber 10 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 7 g, TransFat 1/2 g
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- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic, carrots, and celery, and continue sautéing for 5 more minutes, stirring occasionally.
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