Best Karens Tortellini Soup Recipes

KAREN'S VEGETARIAN TORTELLINI SOUP

Karen's Vegetarian Tortellini Soup image

This recipe has been modified several times by members to make it vegetarian (vegan even), and still it's a popular recipe. I've decided to post the vegetarian version so it will be official. This is not vegan, but can be converted easily by subbing the tortellini for plain pasta.

Provided by Karen1961

Categories < 4 Hours

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
5 cups vegetable broth
1 cup water
1 cup carrot, sliced
1 (2 cup) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried chili
2 teaspoons dried parsley
3 ounces tomato paste
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
19 ounces Primo mixed beans
1 cup frozen corn kernels
1 (8 ounce) package frozen cheese tortellini

Steps:

In a large pot, heat oil over medium high. Add onions and cook onion until tender.
Add broth, water, carrots, tomatoes (with juice), basil, oregano, chilies, and tomato paste; bring to a boil, reduce heat and simmer uncovered for about 30 minutes.
Add zucchini, peppers, parsley, garlic, beans, corn and tortellini; simmer for another 30 minutes.
Serve with fresh parmesan sprinkled on top if desired.

Nutrition Facts : Calories 151.6, Fat 4.7, SaturatedFat 1.3, Cholesterol 9.5, Sodium 271.4, Carbohydrate 24.3, Fiber 3.2, Sugar 5.5, Protein 5.2

RUSTIC ITALIAN TORTELLINI SOUP

Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Steps:

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.