Mrs Dreyers Tortellini Soup Recipes

VEGGIE TORTELLINI SOUP

Veggie Tortellini Soup image

Provided by Ree Drummond Bio & Top Recipes

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

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.

CREAMY TORTELLINI SOUP

Creamy Tortellini Soup image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 cups low-sodium vegetable or chicken broth
One 1-pound bag frozen peas and carrots
10 ounces fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Shaved Parmesan and croutons, for topping
Olive oil, for drizzling

Steps:

Bring the broth to a gentle boil in a medium pot over medium-high heat.
Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

TORTELLINI SOUP RECIPE BY TASTY

Tortellini Soup Recipe by Tasty image

This tortellini soup is creamy, cheesy, and so easy to make! Sauté aromatics in a Dutch oven, add vegetable stock and crushed tomatoes for the broth, and finish off with store-bought tortellini, cream, and spinach. Don't forget to garnish with basil and lots of Parmesan cheese.

Provided by Tikeyah Whittle

Categories Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 small yellow onion, diced
4 cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup dry white wine
4 cups vegetable broth
1 can crushed tomato
1 McCormick® dried bay leaf
1 package cheese tortellini
1 container baby spinach
¼ cup heavy cream
½ cup freshly grated parmesan cheese, for garnish
¼ cup fresh basil leaves, for garnish

Steps:

Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Add the tortellini and spinach and simmer for another 5-6 minutes, until the tortellini are cooked through and the spinach has wilted.
Remove the bay leaf, then stir in the heavy cream.
Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 76 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 15 grams

TORTELLINI MINESTRONE SOUP

Tortellini Minestrone Soup image

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

Ingredients

1 ½ pounds Italian sausage
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (16 ounce) can whole peeled tomatoes, cut into pieces
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
¾ cup dry red wine
1 (9 ounce) package refrigerated cheese tortellini
2 cups thinly sliced zucchini
¼ cup grated Parmesan cheese, or to taste

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