Tortellini Dump Soup Recipe Recipes Recipe For Deviled

TORTELLINI SOUP II

Steps:

• In a large pot over medium high heat, saute the sausage for 5 minutes, or until browned and crumbly. Pour in the water, stewed tomatoes, basil, onion soup mix and fresh tomatoes.
• Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.

TORTELLINI IN BROTH WITH ARUGULA

Steps:

• In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
• In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan.

VEGETABLE SOUP WITH MEAT TORTELLINI

Steps:

• In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.

TORTELLINI SOUP

Steps:

• Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
• Ladle the broth and tortellini into soup bowls.
• Serve.

TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat.
• Cook carrots, onions, celery, garlic, basi, salt and pepper for 5 minutes.
• Add stock and tomatoes; bring to boil.
• Reduce heat.
• Simmer for 10 minutes.
• Add tortellini, garbanzo beans, squash, zucchini.
• Simmer until tortellini are tender but firm (about 10 minutes).

MUSHROOM TORTELLINI SOUP

Steps:

• Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.
• While the dried mushrooms are soaking, in a soup pot on medium-high heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth. Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring to a boil.
• Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and pepper to taste. Serve hot, topped with sour cream or grated cheese if you like.
• Start with Caesar Salad with Tofu Croutons (page 109) or with crudités and Herbed Hummus (page 253) or Bean & Walnut Spread (page 255). Finish with one of the Fruit & Cheese Plates (page 260)-try plums or pears with Manchego cheese.