Tortellini Vegetable Soup 4 Ww Points Recipes

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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



Contest-Winning Veggie Tortellini Soup image

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 :

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

TORTELLINI VEGETABLE SOUP

From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.

Provided by ksduffster

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Tortellini Vegetable Soup image

Steps:

  • In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
  • Stir in frozen vegetables and tortellini.
  • Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
  • Stir in parsley.

Nutrition Facts : Calories 119.5, Fat 1.5, SaturatedFat 0.3, Sodium 313.3, Carbohydrate 23.4, Fiber 6.1, Sugar 4, Protein 7

1/4 cup water
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups reduced-sodium chicken broth
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 cups frozen mixed vegetables
1 1/4 cups cheese tortellini
1 tablespoon fresh parsley, minced

VEGGIE TORTELLINI SOUP

Make the best of frozen veggies and tortellini with this no-fuss recipe. If you'd like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 4



Veggie Tortellini Soup image

Steps:

  • In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1431mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

5 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables
1 package (8 ounces) dried cheese tortellini
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

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



Tortellini Vegetable Soup image

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.

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

TORTELLINI VEGETABLE SOUP

Make and share this Tortellini Vegetable Soup recipe from Food.com.

Provided by VickyJ

Categories     Clear Soup

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10



Tortellini Vegetable Soup image

Steps:

  • In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
  • Add broth, tomatoes, picante sauce and basil; bring to a boil.
  • Stir in tortellini; simmer uncovered 15 minutes.
  • Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
  • Ladle into soup bowls; sprinkle with cheese.

1/2 large onion, coarsely chopped
1 clove garlic, minced (2tsp)
1/2 tablespoon olive oil
1 (21 3/4 ounce) can beef broth
7 1/4 ounces cans stewed tomatoes
1/4 cup picante sauce or 1/4 cup salsa
1/2 teaspoon dried basil, crushed
4 1/2 ounces cheese-filled egg tortellini
1/2 green bell pepper, diced
1/4 cup freshly grated parmesan cheese

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