Hearty Tortellini Soup Recipes

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.

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

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:

• 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:

• 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.

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.