CONTEST-WINNING VEGGIE TORTELLINI SOUP
"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.
Nutrition Facts :
TOMATO SOUP WITH CHEESE TORTELLINI
"Tortellini gives this garden-fresh tomato soup stick-to-your-ribs goodness," says Susan Peck, a busy mother of four. It's a staple on her table in Republic, Missouri.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 609mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
EASY TORTELLINI SOUP
Quick, easy and colorful, this soup makes a cozy cup or even a light lunch on blustery days. Veggies add nutrition, and cheese tortellini makes it hearty and delicious. -Gaye Thompson, St. Charles, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 652mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
TORTELLINI SOUP RECIPE BY TASTY
This tortellini soup is creamy, cheesy, and so easy to make! Sauté aromatics in a Dutch oven, add vegetable stock and crushed tomatoes for the broth, and finish off with store-bought tortellini, cream, and spinach. Don't forget to garnish with basil and lots of Parmesan cheese.
Provided by Tikeyah Whittle
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
- Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Add the tortellini and spinach and simmer for another 5-6 minutes, until the tortellini are cooked through and the spinach has wilted.
- Remove the bay leaf, then stir in the heavy cream.
- Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 76 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 15 grams
GARDEN VEGETABLE SOUP WITH CHEESE TORTELLINI
I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth.
Provided by Diana Adcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a good sized pan or dutch oven heat 1 t.
- of the oil over medium high heat.
- Saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly.
- Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
- Bring to a boil,reduce heat to a simmer and cover for 5 minutes.
- Add zucchini and cook another 10 minutes.
- Ladle into bowls and offer the slivered herbs and cheese at the table.
Nutrition Facts : Calories 147.4, Fat 2.5, SaturatedFat 0.9, Cholesterol 3.7, Sodium 1221, Carbohydrate 18.7, Fiber 6.3, Sugar 7.7, Protein 14.6
TORTELLINI VEGETABLE SOUP
Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. -Deborah Hutchinson Enfield, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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