Sonoma Tortellini Minestrone Recipes

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TORTELLINI MINESTRONE



Tortellini Minestrone image

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

1-1/4 pounds Italian turkey sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6-1/2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 teaspoon Italian seasoning
2 cups sliced zucchini
1 medium green pepper, chopped
2 cups frozen cheese tortellini
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese

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



Minestrone Tortellini image

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

1 package (9 oz) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2 cup coarsely chopped yellow bell pepper
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, undrained
2 tablespoons chili sauce
1/4 teaspoon salt
2 tablespoons chopped fresh parsley

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 CASSEROLE



Tortellini Minestrone Casserole image

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

1 package (9 oz) refrigerated three-cheese tortellini
1 bag (12 oz) frozen mixed vegetables
1 can (14 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 oz) great northern beans, rinsed, drained
1 can (8 oz) tomato sauce
1/2 cup water
1/4 cup shredded fresh Parmesan cheese

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

GREEN MINESTRONE WITH TORTELLINI



Green minestrone with tortellini image

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

2 tbsp olive or rapeseed oil
1 onion , chopped
1 small leek , chopped
1 celery stick , chopped
3 garlic cloves , crushed
2 bay leaves
1l good-quality chicken or vegetable stock
100g shredded spring veg or cabbage
50g frozen peas
1 lemon , zested
250g tortellini

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

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

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

TORTELLINI MINESTRONE



Tortellini Minestrone image

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 Allrecipes Member

Time 1h10m

Yield 9

Number Of Ingredients 14

1 ¼ pounds Italian turkey sausage links, casings removed
1 large onion, chopped
2 garlic clove (blank)s garlic cloves, minced
6 ½ cups reduced-sodium beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 teaspoon Italian seasoning
2 cups sliced zucchini
1 medium green pepper, chopped
2 cups frozen cheese tortellini
¼ cup minced fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven or large saucepan, cook the sausage, onion and garlic over medium heat until meat is no longer pink; 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 Parmesan cheese just before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 26.4 g, Cholesterol 58.9 mg, Fat 10 g, Fiber 2.9 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 1082.5 mg, Sugar 11.5 g

TORTELLINI MINESTRONE



Tortellini Minestrone image

Make and share this Tortellini Minestrone recipe from Food.com.

Provided by LAURIE

Categories     Vegetable

Time 34m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine
1 medium red onion, sliced
2 small yellow squash, sliced (about 8 oz)
1 clove garlic, chopped
5 cups beef broth
2 ounces day old Italian bread, cubed (about 2 cups)
8 ounces meat-filled tortellini or 8 ounces cheese-filled egg tortellini, refrigerated or frozen
1 (10 ounce) package frozen broccoli, partially thawed under warm running water
12 cherry tomatoes, halved
salt and pepper

Steps:

  • In large saucepan melt butter.
  • Add onion and saute 5 minutes til soft.
  • Stir in squash and garlic and saute 2 minutes.
  • Add broth and bread.
  • Heat on high, cover and bring to a boil, stirring occasionally.
  • Reduce heat to low and simmer 2-3 minutes.
  • Add tortellini and simmer 7 minutes.
  • Increase heat to high and boil.
  • Add broccoli and cook until tender about 4 minutes.
  • Season with salt and pepper.
  • Stir in tomatoes and serve pronto.

Nutrition Facts : Calories 104.1, Fat 5.1, SaturatedFat 2.6, Cholesterol 10.8, Sodium 577.9, Carbohydrate 11.7, Fiber 2.8, Sugar 3.1, Protein 4.8

SONOMA TORTELLINI MINESTRONE



Sonoma Tortellini Minestrone image

A delicious soup from the Sonoma 1993 Winning Recipes. It goes together even faster if you have meatballs in the freezer.

Provided by lazyme

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

3 ounces sun-dried tomatoes
1 cup boiling water
1/2 lb lean ground beef
1/2 lb sweet Italian sausage, casings removed
2 tablespoons Italian seasoned breadcrumbs
1 tablespoon parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 tablespoon olive oil
1/4 cup onion, chopped
1 garlic clove, minced
1 cup carrot, thinly sliced
1 teaspoon italian seasoning
3 tablespoons fresh basil, 1/4-inch strips
4 cups beef broth
1 cup tortellini
2 small zucchini, sliced

Steps:

  • Slice dried tomatoes into 1/4-inch wide strips; place in small bowl.
  • Add the boiling water; set aside.
  • In large bowl, combine ground beef, sausage, bread crumbs, 1 tablespoon Parmesan cheese, salt, pepper, and egg with hands, mix well.
  • Shape mixture into 3/4 inch meatballs.
  • In 6 quart Dutch oven, heat the oil over medium heat.
  • Add meatballs; brown on all sides.
  • Remove to bowl.
  • To drippings in pan, add onion and garlic; saute until golden.
  • Spoon off fat from pan.
  • Return meatballs to pan; add tomatoes and their liquid, carrot, Italian seasoning, basil, beef broth and tortellini.
  • Heat to boiling over medium-high heat.
  • Reduce heat to medium; cover; simmer 15 minutes.
  • Add zucchini; cover and cook 5 minutes or until zucchini is crisp-tender and tortellini is al dente or softer, if desired.
  • Pass additional Parmesan cheese.

Nutrition Facts : Calories 287, Fat 12.8, SaturatedFat 4.2, Cholesterol 80, Sodium 1166, Carbohydrate 23, Fiber 3.3, Sugar 7.6, Protein 21.9

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