Pesto Tortellini Soup Recipes

Steps:

• Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
• Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Steps:

• Bring broth to boil in large saucepan. Add pasta; cook 5 min., adding tomatoes to the boiling water for the last minute of the cooking time. Remove from heat.
• Stir in pesto; sprinkle with cheese.

Steps:

• In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant.
• Pour in white wine. cook until reduced completely.
• Transfer sausage into a bowl, and set aside.
• Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it's too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out.
• Once timer goes off add in the beans.
• Then the kale & sausage. Remove from heat & let sit covered for 2 minutes.
• Serve into bowls, garnishing with parmesan.

Steps:

• Cook tortellini according to package directions, drain.
• Meanwhile, boil broth over high heat in covered Dutch oven.
• Add cooked tortellini, peppers and peas; return broth to a boil.
• Reduce heat to medium and simmer 1 minute.
• Remove from heat; stir in spinach and pesto.