TORTELLINI VEGETABLE SOUP RECIPES

Name: Veggie Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 (large bowls)
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 medium carrots, sliced; 2 medium zucchini, chopped; 4 medium cloves garlic, minced, 1 heaping tablespoon; 1 tablespoon tomato paste; 1 ½ teaspoons Italian seasoning; 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice; 8 cups vegetable stock; 8 to 10 ounce package cheese-filled tortellini; 1 small bunch kale, thick stems removed and chopped; Splash milk or cream, dairy or non-dairy; Handful chopped fresh herbs like parsley or dill; Dash fish sauce, optional; Parmesan for serving, optional

VEGGIE TORTELLINI SOUP - INSPIREDTASTE.NET

Veggie Tortellini Soup - inspiredtaste.net image

We love this quick and easy tortellini soup made with store-bought cheese-filled tortellini pasta, garlicky broth, and veggies. I usually buy cheese-filled pasta for this soup recipe, but you can use whatever you love. Consider spinach, sausage, chicken, and even vegan fillings. Most (if not all) are available in larger grocery stores here in the US.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Serves 4 (large bowls)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 medium zucchini, chopped
4 medium cloves garlic, minced, 1 heaping tablespoon
1 tablespoon tomato paste
1 ½ teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice
8 cups vegetable stock
8 to 10 ounce package cheese-filled tortellini
1 small bunch kale, thick stems removed and chopped
Splash milk or cream, dairy or non-dairy
Handful chopped fresh herbs like parsley or dill
Dash fish sauce, optional
Parmesan for serving, optional

Steps:

Heat the oil in a large pot like a Dutch oven over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they begin to soften, about 5 minutes.
Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.
Pour in the stock, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.
Stir in the tortellini and kale, and cook for another 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, you can leave this out if you prefer the plain broth).
Taste the soup, and then season with additional salt as needed. For an extra pop of flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 268, FatContent 8.1g, SaturatedFatContent 2.6g, CholesterolContent 23.7mg, SodiumContent 1369.4mg, CarbohydrateContent 41.3g, FiberContent 3.3g, SugarContent 7.9g, ProteinContent 9.3g

SPINACH AND TORTELLINI SOUP RECIPE: HOW TO MAKE IT

Spinach and Tortellini Soup Recipe: How to Make It image

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 cans (14-1/2 ounces each) vegetable broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
4 cups fresh baby spinach
Shredded Parmesan cheese
Freshly ground pepper

Steps:

In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

Nutrition Facts : Calories 164 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 799mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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