Tortellini Mushroom And Kielbasa Soup Recipes

CREAM OF MUSHROOM TORTELLINI SOUP

Steps:

• Cook tortellini as directed on package, substituting broth for the water and eliminating the draining step of the cooked tortellini.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook 4 to 5 min. or until evenly browned, stirring frequently.
• Add mushrooms and all remaining ingredients to tortellini; cook on medium heat 3 to 5 min. or until heated through, stirring occasionally.

SMOKED SAUSAGE AND TORTELLINI SOUP

Steps:

• Heat oil in a large pot over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in the tomato paste and smoked sausage and cook for an additional 3 to 4 minutes.
• Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan cheese, if desired.

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
• Ladle soup into bowls. Serve, passing cheese separately.
• Available at Italian markets, specialty foods stores and some supermarkets.

KIELBASA, KALE, TORTELLINI SOUP

Steps:

• Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent-15-20 minutes.
• Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
• May serve topped with some freshly grated cheese.

MUSHROOM BARLEY KIELBASA SOUP

Steps:

• Heat the olive oil in the bottom of a deep pot.
• Add the onion and sauté until almost transparent.
• Add the celery [and carrot if used] and sauté until limp and throw in the keilbasa or sausage.
• Let the flavors blend.
• Add the chicken or beef broth and bring it to a boil.
• Add all of the mushroom, the barley, parsley, bay leaf, salt and black pepper.
• Return to a boil.
• Lower the flame and simmer for 45 minutes or until barley is tender.

CHEESE TORTELLINI SOUP W/ KIELBASA, WHITE BEANS, SPINACH RECIPE - (4.6/5)

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the kielbasa, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. ( I threw the garlic in after about 8 minutes of cooking.. didn't want it to burn.) Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving. ** Please note , add tortellini at another time if you aren't going to eat this all right away. It will become mushy if stored and absorbs some of the soup. I recommend boiling it as needed al dente, then throwing it in the soup for a couple of minutes.