Spinach And Tortellini Soup Recipe 485

SPINACH TORTELLINI SOUP

Steps:

• Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

SPINACH TORTELLINI SOUP

Steps:

• In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

SPINACH TORTELLINI SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften. If you happen to get distracted and the veggies brown a little bit, it'll add some nice depth of flavor.
• Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions (usually just simmering for a couple of minutes). Off the heat, stir in parsley and black pepper to taste.
• Ladle into bowls and serve with cheese to pass at the table.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

SPINACH AND TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

SAUSAGE AND SPINACH TORTELLINI SOUP

Steps:

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

TORTELLINI-SPINACH SOUP

Steps:

• Heat the oil in a 4 or 6-quart saucepan over med-high heat.
• Add the onions and cook, stirring, until softened, about 5 minutes.
• Add in the garlic and cook, stirring, until the onions are translucent and the garlic is softened, about 3 minutes.
• Add in the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5-6 minutes.
• Add in the tomatoes with juices and the broth; bring to a boil.
• Decrease heat and simmer for 10-15 minutes.
• Add the spinach and tortellini and cook until the tortellini are cooked through, 6 minutes; taste and season with salt, if needed.
• This soup will keep for up to 3 days in the refrigerator in an airtight container.
• Serve topped with Parmesan cheese.

SPINACH AND TORTELLINI SOUP

Steps:

• Heat olive oil in a 4 qt pot on medium heat.
• Add Chopped garlic and stir until softened.
• Add tomatoes, spinach and stock and bring to a boil.
• Lower to simmer for 15 minutes.
• Add Tortellini and cook for 5 to 10 minutes.
• Add peppers and cheese; adjust flavor with salt if needed.
• Remove and serve with garlic bread, etc.