Best Tortellini Minestrone Soup Recipes

TORTELLINI MINESTRONE SOUP

Tortellini Minestrone Soup image

Good soup for cold day.

Provided by alands18

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ pounds Italian sausage
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (16 ounce) can whole peeled tomatoes, cut into pieces
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
¾ cup dry red wine
1 (9 ounce) package refrigerated cheese tortellini
2 cups thinly sliced zucchini
¼ cup grated Parmesan cheese, or to taste

Steps:

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 35.1 g, Cholesterol 52.7 mg, Fat 20.2 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 1404.7 mg, Sugar 13.4 g

MINESTRONE SOUP WITH TORTELLINI (PRESSURE COOKER)

Minestrone Soup With Tortellini (Pressure Cooker) image

This recipe was created for the pressure cooker, but I find it just as easy to make on the stove top or slow cooker. From Bob Warden's Slow Food Fast cookbook. The recipe calls for dry tortellini in the pressure cooker, but if using the stovetop, you could use refrigerated pasta.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 white onion, diced
2 stalks celery, cut into 1/4 inch slices
2 carrots, sliced into 1/4 inch discs
1 tablespoon fresh garlic, minced
8 ounces dry cheese tortellini (found in pasta section of grocery)
4 cups vegetable broth
1 (24 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons italian seasoning
1 teaspoon sugar
1/4 teaspoon ground black pepper
shredded parmesan cheese, for garnish

Steps:

Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.