Tortellini Soup With Spring Greens And White Beans Recipes

TORTELLINI SOUP WITH SPRING GREENS AND WHITE BEANS

TORTELLINI SOUP WITH SPRING GREENS AND WHITE BEANS image

Categories Soup/Stew Bean Pasta Fall Spring Summer

Number Of Ingredients 13

Ingredients

1/2 tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1/2 tbsp tomato purée
1 x 14 oz tins chopped tomatoes
1 x 14 oz tins cannellini beans, drained
1/2 tsp dried oregano
1/2 vegetable stock cube
Black pepper
Salt
2 oz spring greens cabbage, shredded
5 oz tortellini (fresh or frozen) - spinach and ricotta flavour, or any mild flavour will work well
3 tbsp grated cheddar cheese, to serve (optional)

Steps:

Heat the oil in a very large saucepan, and cook the onion and garlic for a few minutes over a medium-low heat. Add the tomato purée, and cook, stirring, for a further 2 minutes. Add the chopped tomatoes, drained beans and dried oregano, and crumble in the stock cube. Season to taste, and add a few good glugs of hot water until the soup is at your desired consistency. Add the spring greens, and turn the heat up to medium. Simmer for 10 minutes before adding the tortellini and cooking for a few more minutes (see directions on the packet of tortellini - they usually take between 1 and 5 minutes, but will take a few minutes more if cooking from frozen). As soon as the tortellini is ready, remove from the heat and serve, topped with a little grated cheese if desired.

ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP

Italian White Bean, Pancetta, and Tortellini Soup image

Categories Bean Christmas Low Sodium Simmer Boil

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
4 cups chopped Swiss chard (1 bunch)
6 cups low-sodium chicken broth
1 (9-ounce) package cheese tortellini, fresh or frozen
1/4 teaspoon freshly ground black pepper

Steps:

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

TORTELLINI, TOMATO, AND WHITE BEAN SOUP

Tortellini, Tomato, and White Bean Soup image

This was a pantry/refrigerator cleaning day soup that I made several years ago and have tried a few additional times with varying ingredients. I like this rendition the best.

Provided by Melanie B.

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 cups fresh cheese tortellini
1 zucchini, chopped in bite sized pieces
1 summer squash, chopped in bite sized pieces
3 cups chicken stock
28 ounces stewed tomatoes, unseasoned
1 teaspoon dried Italian seasoning
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can white beans
1/4 teaspoon hot sauce

Steps:

Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
Check the seasoning, add extra if desired. Enjoy!

Nutrition Facts : Calories 131.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.7, Sodium 665.7, Carbohydrate 23.3, Fiber 4.2, Sugar 7.1, Protein 7.7

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