Best Harvest Vegetable Tortellini Recipes

VEGETABLE TORTELLINI SOUP

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.

CONTEST-WINNING VEGGIE TORTELLINI SOUP

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.

HARVEST VEGETABLE TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Meanwhile, heat oil over high heat and cook onion and mushrooms for 5 min., stirring often.
• Lower heat to medium-high and stir in flour. Add zucchini, sweet peppers, corn and garlic. Cook, stirring often, for 5 minute.
• Add evaporated milk, pepper and salt. Cook, stirring, for 5 minutes or until thickened.
• Drain tortellini and add to vegetable mixture. Mix with half of the Parmesan and the basil.
• Serve sprinkled with remaining Parmesan.