Best Tortellini With White Wine Swiss Chard Cheese Sauce Topped With Fish Recipes

Swiss Chard and Tortellini Soup image

Provided by Aioli_Queen

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1/2 teaspoon red pepper flakes
3 tablespoons fresh rosemary, minced
1 teaspoon kosher salt
1 medium vidalia onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
8 ounces cremini mushrooms, thinly sliced
1 lb swiss chard, sliced in ribbons (red, yellow, or white)
1 tablespoon better than bouillon vegetable stock base
10 cups vegetable broth
1 lb tortellini (fresh or frozen cheese or mushroom filled)
1 (15 ounce) can diced tomatoes with juice
2 tablespoons red wine vinegar
1/2 cup grated pecorino romano cheese (optional)

Steps:

Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
Add the vegetable broth and bring to a gentle boil.
When the soup is gently boiling add the tortellini.
If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
If using fresh let them cook for about 2 minutes before adding the tomatoes.
Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
Turn off the heat and add the vinegar, stirring thoroughly.
Serve in deep bowls sprinkled with the Romano.

Nutrition Facts : Calories 349, Fat 12.7, SaturatedFat 3.8, Cholesterol 31.8, Sodium 869.7, Carbohydrate 48.1, Fiber 4.7, Sugar 6.5, Protein 13.6

Tortellini in a White Wine Sauce image

Provided by Martini Guy

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Steps:

For the sauce:.
Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes.
Remove mixture from heat and when it has stopped bubbling add the wine.
Return to heat and stir constantly until mixture comes to a boil.
Add cream and salt and pepper to taste.
Simmer stirring occasionally for about 10 minutes and taste for seasoning.
For the pasta:.
Cook the tortellini to the "al dente" stage-tender but still a little chewy.
Drain.
Serve very hot either mixed or topped with the wine sauce per your preference.
Top with generous amount of the grated Parmesan cheese.
I like to serve in individual small casserole type dishes.
Will also work with ravioli.