RUSTIC ITALIAN TORTELLINI SOUP
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.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
TORTELLINI IN BROTH WITH ESCAROLE
This simple and satisfying dish is a quick version of a traditional Italian dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
- Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
- Add tortellini; cook until they float to the top, 4 to 5 minutes.
- Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.
Nutrition Facts : Calories 373 g, Fat 8 g, Fiber 2 g, Protein 18 g
ESCAROLE SOUP WITH TORTELLINI
Let's go Italian! This soup is Yummy. Clipped out of a magazine and been making it ever since. I also serve it with grated parmesan, just 'cause we like it that way.
Provided by Judith N.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- About 50 minutes before serving: Cut escarole into 2" pieces, discarding any tough ribs.
- Peel, seed, and dice tomatoes.
- Thinly slice carrots, chop onions.
- In 5 quart dutch oven over medium high heat, in hot oil, cook carrots and onion until they begin to soften, about 5 minutes.
- Add escarole and tomatoes and cook, stirring until vegetables are tender.
- Stir in chicken broth, beef-flavor bouillon, pepper and 5 cups water; over high heat, heat to boiling.
- Add tortellini and cook 5 minutes longer or until tortellini are tender.
- **NOTE: I also added 2 Tbsp soy sauce which helped to enhance the flavor of the broth.
Nutrition Facts : Calories 243.9, Fat 8.8, SaturatedFat 2.5, Cholesterol 18, Sodium 769.4, Carbohydrate 31.5, Fiber 5.5, Sugar 5.1, Protein 10.9
TORTELLINI SOUP WITH ESCAROLE
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- In a large stockpot, combine chicken stock, 2 cups water and bay leaf. Bring to a boil. Add escarole, and cook, stirring constantly, until wilted, about 15 seconds.
- Add tortellini, and cook until they float to the top, 4 to 5 minutes. Discard bay leaf, and season soup with salt and pepper. Serve immediately.
TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
- Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.
Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams
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