Best Souped Up Tortellini Recipes

TORTELLINI SOUP

Tortellini Soup image

Busy weeknights and winter weather are no match for this easy Tortellini Soup. The Italian nickname for tortellini is "ombelico," which refers to their resemblance to a belly button. Including these flavorful noodles in a tortellini soup recipe makes for a hearty, warming pasta-and-soup combo that's a cut above the ordinary. Show off your soup skills with a cheese Tortellini Soup that goes from stove to table in 45 minutes. This easy Tortellini Soup is brimming with chopped chicken, fresh vegetables and classic Italian flavors. What could be more comforting?

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup chopped cooked chicken
2 cups lightly packed fresh baby spinach leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon pepper
Freshly grated Parmesan cheese

Steps:

In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
Stir in spinach, parsley and pepper. Top each serving with cheese.

Nutrition Facts : Calories 190, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 3/4 Cups, Sodium 1160 mg, Sugar 2 g, TransFat 0 g

SOUPED UP TORTELLINI

Souped up Tortellini image

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper

Provided by Annacia

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 carrots, chopped
1 large onion, finely chopped
4 1/2 cups vegetable stock
1 (14 ounce) can chopped tomatoes
7 ounces frozen peas (or rinsed canned beans)
9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup )
1/2 cup basil leaves (optional)
grated parmesan cheese

Steps:

Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go.
Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Nutrition Facts : Calories 310.8, Fat 8.5, SaturatedFat 2.9, Cholesterol 27, Sodium 477.1, Carbohydrate 47.3, Fiber 6.1, Sugar 8.7, Protein 12.8

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