Tortellini Greens And Bean Soup Recipes

TORTELLINI BEAN SOUP

Steps:

• In large saucepan, heat oil over medium-high heat. Sauté onion, garlic, mushrooms and green pepper 3 minutes. Add vegetable broth and basil. Bring to boil; stir in tortellini and zucchini. Simmer uncovered, 8 minutes (for fresh) to 15 minutes (for frozen) until tortellini is tender. Stir in beans and heat through.

INSTANT POT SAUSAGE TORTELLINI SOUP

Steps:

• Turn the instant pot to sauté function. Let it heat up for 3 minutes.
• Add pork sausage and onions and cook until sausage is cooked through and onions are soft and translucent.
• Add garlic and cook for 1 more minute.
• Hit the Cancel button to turn the sauté feature off.
• Add beef broth, tomatoes, carrots, basil, oregano, tomato sauce, zucchini and tortellini to cooked sausage. Stir.
• Place the lid on the instant pot.
• Turn the venting spout to the closed position.
• Cook on high for 3 minutes. Instant pot will take 10 minutes to pressurize.
• After 3 minutes, flip the release valve for a quick release.
• Once steam has released, open the instant pot and stir.
• Serve with a sprinkle of shredded parmesan cheese over the top.

TORTELLINI BEAN SOUP

Steps:

• In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
• Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
• Add tortellini return to boil.
• Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
• Stir in black beans and season with pepper.
• Discard bay leaf. Ladle into bowl and sprinkle with cheese.

TORTELLINI, BEAN AND PESTO SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
• Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

TORTELLINI BEAN SOUP MIX

Steps:

• In a 3-cup jar or container with a tight-fitting lid, layer the beans, lentils and peas. In a small resealable plastic bag, combine the tortellini, parsley, bouillon, garlic, thyme and salt. Place bag in jar. Replace lid and store in a cool, dry place. Yield: 1 batch (about 2-1/4 cups)., To prepare soup: Remove bag of tortellini and seasonings; set aside. Rinse the beans, lentils and peas; drain. Place in a Dutch oven. Add 8 cups water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until beans are tender. , Stir in the tortellini and seasonings, broth, tomatoes, carrots and celery. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pasta and vegetables are tender. Serve with cheese if desired.

CREAMY HAM, BEAN, AND TORTELLINI SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
• Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.

DANDELION GREENS AND TORTELLINI SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
• Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
• Stir tortellini into the pot and serve.

GREEN BEANS AND TORTELLINI

Steps:

• Bring salted water to a boil in large pot.
• Wash and inspect beans.
• Heat olive oil in a heavy 10 inch frying pan. (I use cast iron.).
• Carefully immerse beans in water for no more than 2 minutes.
• Do not dump out water; scoop out beans with tongs or strainer into colander.
• Run cold water over beans in sink to stop cooking and set aside.
• Return water to boil and cook tortellini according to instructions of package OR if you are making fresh tortellini from a recipe, save this step till after beans and sauce are done so that they will be hot and not over cooked.
• While waiting for tortellini to cook add onion and garlic to olive oil, brown slightly and add beans.
• Stir frequently; if they need more oil add some of the butter now.
• When beans begin to sizzle remove them, leaving most of the onions and garlic behind, with tongs to covered bowl and keep warm.
• Be sure to keep an eye on the tortellini and stir them.
• Add the rest of the butter to pan and stir.
• Stir in half of the milk lower the heat to medium.
• Mix the rest of the milk with corn starch in a cup or jar and set aside for a moment.
• Stir half of the cheese, and all of the pepper, and Mrs. Dash into pan with a whisk.
• Stir in the rest of the milk mixture and stir until thickened.
• Set heat to low and gradually stir in the rest of the cheese until melted. (Now cook pasta if using fresh ones).
• Add a little, less that 1/4 cup, of the cooking water from the pasta to the sauce and stir.
• Pour sauce into serving container, cover and set aside.
• In a large serving bowl mix cooked Tortellini and beans, serve immediately with sauce on the side.

FRENCH ONION TORTELLINI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender.