Hearty Tortellini Soup Recipe 445

Steps:

• In large saucepan, cook garlic in margarine over medium heat for 2-3 minutes.
• Add broth and tortellini, heat to boil.
• Reduce heat, simmer for 10 min, then add spinach and tomatoes.
• Simmer 5 mins and serve with parmesan cheese.

Steps:

• Crock Pot Version: Brown Italian sausage put all ingredients in crock pot(frozen tortellini for this version). Except spinach. Be sure to cube the cream cheese and place on top. Cook on low for 5-6 hrs Put in spinach minutes before serving just long enough for the leaves to melt into the dish.
• Stove Top Version: Brown sausage in bottom of large pot. Put all ingredients except spinach in the crock pot (use refrigerated tortellini for this version). Cook on low flame till tortellini is thoroughly cooked through. Add spinach and let wilt before serving.
• for a wetter soup use one extra box of vegetable broth

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 mins. Add the peas and beans with 5 mins to go.
• Once veg is 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.

Steps:

• Cut sausage into 3/4 inch pieces, and brown in a stockpot, and drain.
• Add water,stewed tomatoes, soup, coleslaw mix, and beans, and bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Uncover, add tortellini, and cook 3-5 minutes or until pasta is tender.
• Garnish with cheese, if desired.

Steps:

• Pour 1 tablespoon olive oil into a dutch oven or large pot over medium-high heat. Add 1 pound ground Italian sausage; stirring frequently, cook until no pink remains.
• Add chopped onion, stirring frequently until onion is translucent.
• Add 2 cloves minced garlic, freshly ground black pepper and crushed red pepper flakes; stir and cook for about 30 seconds.
• To the pot, add 1 can tomato puree, 1 can chopped tomatoes, 1 can beef broth, 1 can chicken broth, 2 cups water, 1/2 teaspoon balsamic vinegar, 1 tablespoon Italian herbs seasoning, and salt.
• Bring to a boil, reduce heat, cover and simmer for about 5 minutes or so.
• Uncover, stir, increase heat to medium-high, then stir in 10 ounces of dry cheese tortellini. Bring to boil, reduce heat to medium. Cook, stirring occasionally, for 10 minutes, until pasta is tender.
• Add 1 1/2cups chopped spinach or kale when the pasta is almost finished cooking, increasing heat a bit if needed.
• Serve hot, garnished with freshly grated parmesan cheese.