Best Hearty Tortellini Soup Recipes

HEARTY TORTELLINI SOUP

Steps:

• Cut sausage into 3/4-in. pieces; brown in a Dutch oven or soup kettle. Drain. Add the water, tomatoes, soup, coleslaw mix and beans; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Uncover; add tortellini. Cook for 3-5 minutes or until pasta is tender. Garnish with cheese if desired.

HEARTY TORTELLINI SOUP

Steps:

• In large saucepan, cook garlic in margarine over medium heat for 2-3 minutes.
• Add broth and tortellini, heat to boil.
• Reduce heat, simmer for 10 min, then add spinach and tomatoes.
• Simmer 5 mins and serve with parmesan cheese.

HEARTY TORTELLINI SOUP RECIPE - (4.4/5)

Steps:

• Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste; cook 1 minute. Add stock, water, salt and pepper, fire roasted diced tomatoes and chickpeas; bring to a boil. Reduce heat and simmer 5 minutes. Stir in kale. Add tortellini. Cook 8 minutes or until tortellini are done. Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley. HOW-TO FREEZE: Cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pliable. REHEAT: Pour soup into a large Dutch oven; bring to a simmer over medium heat. Cook 25 minutes or until tortellini are done. Stir in red wine vinegar. Top with parsley.

HEARTY TORTELLINI SOUP

Steps:

• IN 32 CUP (8L) STOCKPOT, HEAT OIL OVER MEDIUM HEAT. ADD ONIONS, CELERY, CARROTS & GARLIC; COVER AND COOK 5 MINUTES. STIR IN BEEF AND SAUSAGE; COOK FOR ABOUT 5 MINUTES UNTIL BEEF IS NO LONGER PINK. ADD TOMATOES, KIDNEY BEANS, STOCK, CABBAGE, GREEN BEANS, TURNIP, ZUCCHINI, SUGAR, BASIL, OREGANO AND SALT; MIX WELL. BRING TO BOIL; REDUCE HEAT TO LOW AND SIMMER, COVERED, FOR 30 MINUTES. STIR IN SPINACH, WINE AND TORTELLINI; COOK, UNCOVERED, FOR 20 MINUTES OR JUST UNTIL PASTA IS AL DENTE. TASTE AND ADJUST SEASONING IF NECESSARY. LADLE INTO BOWLS AND SPRINKLE WITH PARMESAN CHEESE

HEARTY TORTELLINI SOUP

Steps:

• Pour 1 tablespoon olive oil into a dutch oven or large pot over medium-high heat. Add 1 pound ground Italian sausage; stirring frequently, cook until no pink remains.
• Add chopped onion, stirring frequently until onion is translucent.
• Add 2 cloves minced garlic, freshly ground black pepper and crushed red pepper flakes; stir and cook for about 30 seconds.
• To the pot, add 1 can tomato puree, 1 can chopped tomatoes, 1 can beef broth, 1 can chicken broth, 2 cups water, 1/2 teaspoon balsamic vinegar, 1 tablespoon Italian herbs seasoning, and salt.
• Bring to a boil, reduce heat, cover and simmer for about 5 minutes or so.
• Uncover, stir, increase heat to medium-high, then stir in 10 ounces of dry cheese tortellini. Bring to boil, reduce heat to medium. Cook, stirring occasionally, for 10 minutes, until pasta is tender.
• Add 1 1/2cups chopped spinach or kale when the pasta is almost finished cooking, increasing heat a bit if needed.
• Serve hot, garnished with freshly grated parmesan cheese.

HEARTY TORTELLINI SOUP

Steps:

• Crock Pot Version: Brown Italian sausage put all ingredients in crock pot(frozen tortellini for this version). Except spinach. Be sure to cube the cream cheese and place on top. Cook on low for 5-6 hrs Put in spinach minutes before serving just long enough for the leaves to melt into the dish.
• Stove Top Version: Brown sausage in bottom of large pot. Put all ingredients except spinach in the crock pot (use refrigerated tortellini for this version). Cook on low flame till tortellini is thoroughly cooked through. Add spinach and let wilt before serving.
• for a wetter soup use one extra box of vegetable broth