COOKING TORTELLINI RECIPES

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BEST CREAMY TORTELLINI SOUP RECIPE - THE PIONEER WOMAN



Best Creamy Tortellini Soup Recipe - The Pioneer Woman image

Easiest dinner ever: This shortcut tortellini soup is ready in just 15 minutes!

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 7

8 c.

low-sodium vegetable or chicken broth

1

1-pound bag frozen peas and carrots

10 oz.

fresh cheese tortellini

1/2 c.

heavy cream

Kosher salt and black pepper, to taste

Shaved parmesan cheese and croutons, for topping

Olive oil, for drizzling 

Steps:

  • Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.

ITALIAN SAUSAGE AND TORTELLINI SOUP RECIPE - EPICURIOUS



Italian Sausage and Tortellini Soup Recipe - Epicurious image

An easy Italian Sausage and Tortellini Soup recipe

Provided by Pam Blanton

Yield Serves 6

Number Of Ingredients 14

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese

Steps:

  • Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

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