Tortellini Soup In A Jar Recipes

TORTELLINI SOUP IN A JAR

Steps:

• Layer lentils, leeks, peppers, and carrots in Mason jar.
• Place bay leaf standing up on one side of the jar.
• Pour tortellini into jar, being careful not to overfill.
• Add the bouillon, onion powder, pepper, salt, fennel, parsley and paprika to a small zip-top bag.
• Seal the bag and place on top of the soup mixture.
• Add the following directions: Add all ingredients to a large saucepan with 5 cups of water and 1 (14oz) can of diced tomatoes. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until lentils and tortellini are tender. Serve topped with grated cheese or pesto. Optional additions: Add 2 cups of chopped chicken or turkey and ½ cup frozen peas.

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.

TORTELLINI SOUP RECIPE BY TASTY

Steps:

• Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
• Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
• Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Add the tortellini and spinach and simmer for another 5-6 minutes, until the tortellini are cooked through and the spinach has wilted.
• Remove the bay leaf, then stir in the heavy cream.
• Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
• Enjoy!

AUTHENTIC TORTELLINI SOUP

Steps:

• Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
• Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.