Vegetable Soup With Tortellini Recipes

VEGETABLE TORTELLINI SOUP

Vegetable Tortellini Soup image

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

Time 25m

Number Of Ingredients 15

Ingredients

1 Tablespoon olive oil
1/2 yellow onion (chopped)
2 ribs celery (, chopped)
2 cloves garlic (, minced)
1 14.5 oz can diced tomatoes (, undrained)
2 cups frozen mixed carrots, peas, corn, green beans
2 bay leaves
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary
2 teaspoons Italian seasoning
4 cups vegetable broth (, or low sodium chicken broth)
2 teaspoons Better than Bouillon Vegetable Base (,optional but recommended for richer flavor)
salt and freshly ground black pepper (, to taste)
10 ounces cheese tortellini (, refrigerated kind)
freshly grated parmesan cheese (for topping, optional)

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

Tortellini Vegetable Soup image

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

Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

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.

CONTEST-WINNING VEGGIE TORTELLINI SOUP

Contest-Winning Veggie Tortellini Soup image

"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

Ingredients

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

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 :

TORTELLINI VEGETABLE SOUP

Tortellini Vegetable Soup image

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

Ingredients

1/4 cup water
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups reduced-sodium chicken broth
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 cups frozen mixed vegetables
1 1/4 cups cheese tortellini
1 tablespoon fresh parsley, minced

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

TORTELLINI VEGETABLE SOUP

Tortellini Vegetable Soup image

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

Ingredients

1/2 large onion, coarsely chopped
1 clove garlic, minced (2tsp)
1/2 tablespoon olive oil
1 (21 3/4 ounce) can beef broth
7 1/4 ounces cans stewed tomatoes
1/4 cup picante sauce or 1/4 cup salsa
1/2 teaspoon dried basil, crushed
4 1/2 ounces cheese-filled egg tortellini
1/2 green bell pepper, diced
1/4 cup freshly grated parmesan cheese

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.

VEGETABLE SOUP WITH MEAT TORTELLINI

Vegetable Soup with Meat Tortellini image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons vegetable oil 6 cups chicken broth
1 onion, finely chopped 12 ounces meat filled tortellini
8 ounces wild mushrooms, thinly sliced or ravioli
4 carrots, thinly sliced 8 ounces pre-washed spinach
1 small parsnip cut into 1/4-inch dice Salt and freshly ground black pepper

Steps:

In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.