Tortellini Vegetable Soup Recipes
VEGETABLE TORTELLINI SOUP
Healthy and flavorful Vegetable Tortellini Soup that's packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini.
Provided by Lauren Allen
Categories Main Course Soup
Time 25m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
- Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
- Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
- Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
- Serve warm with a little parmesan cheese sprinkled on top, if desired.
Nutrition Facts : Calories 353 kcal, Carbohydrate 58 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 339 mg, Fiber 10 g, Sugar 20 g, ServingSize 1 serving
TORTELLINI VEGETABLE SOUP
Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. -Deborah Hutchinson Enfield, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
VEGGIE TORTELLINI SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve.
CONTEST-WINNING VEGGIE TORTELLINI SOUP
"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.
Nutrition Facts :
EASY TORTELLINI SOUP
Quick and easy to make this hearty, zesty soup. Makes a great meal with garlic cheese bread and a salad.
Provided by Katie Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, cook onion, zucchini and garlic in oil three minutes, until onion is translucent. Stir in crushed tomatoes, broth, sugar, Italian seasoning, wine and pepper sauce and bring to a boil.
- Reduce heat and stir in corn and Parmesan. Simmer 30 minutes.
- Stir in tortellini and simmer 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 32.5 g, Cholesterol 16.5 mg, Fat 6.2 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 2.4 g, Sodium 423.4 mg, Sugar 4.7 g
TORTELLINI VEGETABLE SOUP
Make and share this Tortellini Vegetable Soup recipe from Food.com.
Provided by VickyJ
Categories Clear Soup
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
- Add broth, tomatoes, picante sauce and basil; bring to a boil.
- Stir in tortellini; simmer uncovered 15 minutes.
- Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
- Ladle into soup bowls; sprinkle with cheese.
TORTELLINI VEGETABLE SOUP
From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.
Provided by ksduffster
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
- Stir in frozen vegetables and tortellini.
- Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
- Stir in parsley.
Nutrition Facts : Calories 119.5, Fat 1.5, SaturatedFat 0.3, Sodium 313.3, Carbohydrate 23.4, Fiber 6.1, Sugar 4, Protein 7
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