Best Tortellini Vegetable Soup Recipes

TORTELLINI VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

HAMBURGER-VEGETABLE SOUP WITH TORTELLINI

Steps:

• In a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking).
• Add in tomatoes, stock, tomato juice, thyme, salt, pepper, Worcestershire sauce, and Tabasco sauce.
• Bring to a boil.
• Lower heat to medium-low; simmer, uncovered, for 30 minutes.
• Increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender.
• Ladle into individual soup bowls; sprinkle cheese on top.

TOMATO VEGETABLE SOUP WITH CHEESE TORTELLINI

Steps:

• In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
• Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
• Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.

QUICK VEGETABLE-SPINACH W/TORTELLINI SOUP

Steps:

• 1. Very simple: Place water, or broth, in a 3 qrt pot, with the vegetable soup mix. Simmer 5 minutes. - Add spinach and tortellini, and simmer an additional 5-7 minutes - until pasta is tender. -- Serve with grated parmesan or romano on top.

TORTELLINI VEGETABLE SOUP

Steps:

• In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
• Add broth, tomatoes, picante sauce and basil; bring to a boil.
• Stir in tortellini; simmer uncovered 15 minutes.
• Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
• Ladle into soup bowls; sprinkle with cheese.

TORTELLINI VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
• Stir in frozen vegetables and tortellini.
• Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
• Stir in parsley.

VEGETABLE SOUP WITH MEAT TORTELLINI

Steps:

• In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.

VEGETABLE TORTELLINI SOUP

Steps:

• 1. In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
• 2. In a Dutch oven heat oil add garlic, carrots, celery, and onion. Sauté 8-10 mins. Add soup base, chilies, tomatoes, and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
• 3. Stir in the potato flakes, Italian herbs, garlic powder, oregano, and pepper, return to a boil, cook slightly until a little thickened 1-2 mins. Add tortellini and spinach heat until tortellini is tender and spinach is wilted. 2-3 mins
• 4. Yield: 4-6 servings (3-3/4 quarts).

TORTELLINI VEGETABLE SOUP (4 WW POINTS)

Steps:

• In large pot, heat oil over medium heat. Add carrots, celery, onion, salt & pepper. Cook, stirring until softened, about 5 minutes.
• Add broth; bring to boil. Add tortellini; cook until tendr according to package. Stir in spinach and lemon juice.
• For a heartier soup, add shredded cooked chicken but don't forget to add the points when calculating.
• Servings: 6.Calories: 216.Protein: 20 g.Fat: 5 g (1 g saturated).Chol: 12 mg.Carbs: 31 g.Sodium: 960 mg.Fiber: 5 g.Sugar: 4 g.
• POINTS: 4 per serving.

VEGETABLE TORTELLINI SOUP

Steps:

• Directions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.