Rustic Italian Tortellini Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• In a large Dutch oven or large soup pot, cook onion and sausage until meat is cooked through. Add the garlic and cook for another minute. Pour in broth, water, and diced tomatoes and bring to a boil.
• Add tortellini and cook for about 3-4 minutes. Reduce heat and add spinach, basil, pepper and red pepper flakes. Cook for another minute, just until spinach has wilted. Remove from heat and serve.
• ** If you are planning to save some of the soup in jars to eat on another day you can cook the tortellini in a seperate pot and keep them in a tupperware container. Add them to your serving of soup as you reheat it.This will prevent the tortellini from getting too soft and also from soaking up too much broth.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

RUSTIC ITALIAN TORTELLINI SOUP RECIPE RECIPE - (4.5/5)

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil. Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion.
• Cook and stir over medium heat until meat is no longer pink.
• Add garlic; cook and stir 2 minutes longer.
• Add the broth, water and tomatoes. Bring to a boil.
• Stir in tortellini; return to a boil.
• Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
• Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
• Serve with cheese if desired.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a large pot. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water, and tomatoes, then bring to a boil.
• Add the tortellini, and return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat, then add the spinach, basil, pepper, Italian seasoning, and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with Parmesan cheese! Serves 4-6.

RUSTIC ITALIAN TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• Remove Sausage from casing and crumble sausage into a Dutch Oven. (I just brown sausage whole enough to slice it into coins and use it that way), add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in broth, water and tomatoes. Bring to a boil. Add tortellini, return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat, add spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with parmesan cheese sprinkle on top if desired.

AUTHENTIC TORTELLINI SOUP

Steps:

• Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
• Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.