Tortellini Tomato And White Bean Soup Recipes

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TOMATO TORTELLINI SOUP



Tomato Tortellini Soup image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

TORTELLINI AND BEAN SOUP



Tortellini and Bean Soup image

Tortellini, beans and tomatoes are combined together to make a delicious soup - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

3 1/2 cups water
2 vegetarian vegetable bouillon cubes
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 cup frozen cut leaf spinach
1 (15.5-oz.) can kidney beans, drained, rinsed
1 (9-oz.) pkg. refrigerated cheese-filled tortellini

Steps:

  • In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
  • Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 3/4 Cups, Sodium 1170 mg, Sugar 5 g

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

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

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

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.

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