Tortellini Minestrone Soup Recipes

TORTELLINI MINESTRONE

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.

TORTELLINI MINESTRONE SOUP

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.

TORTELLINI MINESTRONE CASSEROLE

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.

MINESTRONE

Steps:

• Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
• In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
• Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
• Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
• Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.

MINESTRONE TORTELLINI

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.

EASY DUTCH OVEN MINESTRONE SOUP

Steps:

• In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

ITALIAN SAUSAGE & CHEESE TORTELLINI MINESTRONE

Steps:

• Brown Italian turkey sausage, onion, and garlic until meat is cooked through and no longer pink.
• Drain meat well.
• Add the beef broth, undrained tomatoes, carrots, celery, ketchup, and Italian Seasoning.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes until vegetables are tender.
• Add zucchini, green pepper and (canned beans or peas, if using) and cook for 5 minutes more.
• Stir in tortellini and Italian parsley.
• Cook until tortellini is tender (5-7 minutes).
• Salt and pepper to taste.
• Serve and ENJOY!

TORTELLINI & PESTO MINESTRONE

Steps:

• Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.
• When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.

MINESTRONE SOUP WITH TORTELLINI (PRESSURE COOKER)

Steps:

• Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
• Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.

GREEN MINESTRONE WITH 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.