Moms Tortellini Soup Recipe 435

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MOM'S TORTELLINI SOUP RECIPE - (4.3/5)



Mom's Tortellini Soup Recipe - (4.3/5) image

Provided by hanley89

Number Of Ingredients 6

6-8 cloves garlic, minced
4 32oz containers chicken stock or broth
1 5oz package fresh baby spinach
1 tsp. kosher salt
20 oz Fresh or frozen cheese tortellini
grated parmesan or romano or asiago

Steps:

  • 1. In large pot, heat 1-1/2 cups of the chicken Stock(broth) enough to cover the bottom of the pot, add minced garlic and simmer for 10 minutes 2. Add the rest of the chicken stock(broth) and spinach and bring to a boil 3. Once spinach is wilted, add tortellini's to soup and cook per package instructions 4. Serve with grated cheese on top of your choice

MOM'S E-Z TORTELLINI SOUP



Mom's E-Z Tortellini Soup image

This is a great quick recipe from mom that will hit the spot for those cold days. Also is great when you have a cold.

Provided by Dori Hernandez

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 bag mixed vegetables
1 can vegetable broth
1 can of torusso whole tomato (Spices included)
1 bag tortellini
parmesan cheese (optional)
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Add Mixed Veggies to less than a half cup of Boiling Water.
  • Then add Veg. broth
  • Cut Tomatoes and add to pot with the Tomato liquid (Do not drain Tomatoes).
  • Simmer until veggies are almost cooked and then add Tortellini.
  • After Tortellini's are at desired softness, let stand before serving, then sprinkle some parmesan cheese on top.

Nutrition Facts : Calories 386.6, Fat 8.6, SaturatedFat 4.2, Cholesterol 47.6, Sodium 691.4, Carbohydrate 61.7, Fiber 4.8, Sugar 6.6, Protein 17.2

MOM'S ITALIAN TORTELLINI SOUP



Mom's Italian Tortellini Soup image

Mom's recipe - it was perfect! Serve with a crusty bread.

Provided by Pam Morin

Categories     Noodle Soup

Time 1h5m

Yield 6

Number Of Ingredients 12

¾ pound Italian sausage links, casings removed
3 cups thinly sliced mushrooms
1 cup chopped onion
2 cloves garlic, minced
5 ¼ cups water
1 (28 ounce) can chopped tomatoes with juice
1 ½ cups hearty red wine
5 cubes beef bouillon
1 teaspoon dried basil
¼ teaspoon ground black pepper
1 (8 ounce) package spinach and cheese tortellini (such as Ronzoni® Ricotta and Spinach)
2 cups chopped zucchini

Steps:

  • Cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes; drain. Add mushrooms, onion, and garlic; cook and stir until mushrooms and onion are tender, about 5 minutes.
  • Mix tomatoes with juice, red wine, beef bouillon, basil, and pepper into sausage mixture; bring to a boil. Reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. Bring liquid to a boil and add tortellini; cook until pasta is heated through, about 12 minutes.
  • Stir zucchini into soup and simmer until tender, about 5 minutes. Remove soup from heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 31.9 g, Cholesterol 38.5 mg, Fat 14.4 g, Fiber 3.8 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 1532.3 mg, Sugar 7.8 g

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