Shellys Festive Fall Veggie Tortellini Soup Recipes

VEGGIE TORTELLINI SOUP

Steps:

• In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.

VEGETABLE TORTELLINI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
• Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
• Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
• Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
• Serve warm with a little parmesan cheese sprinkled on top, if desired.

FESTIVE FALL TORTELLINI TOSS

Steps:

• Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

CONTEST-WINNING VEGGIE TORTELLINI SOUP

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.

TORTELLINI VEGETABLE SOUP

Steps:

• In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
• Add broth, tomatoes, picante sauce and basil; bring to a boil.
• Stir in tortellini; simmer uncovered 15 minutes.
• Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
• Ladle into soup bowls; sprinkle with cheese.