Floridanative Tortellini Soup Recipes

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RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

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.

BEST EVER TORTELLINI SOUP



Best Ever Tortellini Soup image

Make and share this Best Ever Tortellini Soup recipe from Food.com.

Provided by skat5762

Categories     One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 package fresh, frozen tortellini or 1 package fresh, frozen tortellini
1 can diced tomato (or peeled, diced fresh)
2 cans chicken broth (or equivalent bouillon cube)
2 cups fresh spinach, chopped (or slightly less frozen)
1 stalk celery, finely chopped
2 medium carrots, chopped
1 bay leaf
2 tablespoons fresh basil
1 teaspoon fresh parsley
2 tablespoons fresh oregano
2 teaspoons crushed, chopped garlic
1 medium onion, chopped
1 teaspoon freshly ground black pepper
2 teaspoons good quality olive oil
1 cup water

Steps:

  • Saute celery, onion, carrots and garlic in oil.
  • Add spinach and tomatoes and simmer 10 minutes.
  • Add spices and chicken broth.
  • Simmer, covered, until vegetables are tender-crisp.
  • Add water and tortellini and simmer 10- 15 minutes.
  • Remove bay leaf and serve.

CHICKEN AND TORTELLINI FLORENTINE SOUP



Chicken and Tortellini Florentine Soup image

This was a big hit with my husband. Delicious flavor and quite filling.

Provided by eve-h

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

1 (12 ounce) package refrigerated cheese tortellini
¼ cup butter
½ large onion, finely chopped
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
1 pinch dried marjoram
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
4 cups chicken stock
2 cups shredded cooked chicken
2 cups fresh spinach
½ cup heavy whipping cream
1 cup shredded Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain.
  • Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
  • Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

Nutrition Facts : Calories 774.9 calories, Carbohydrate 52.7 g, Cholesterol 185.2 mg, Fat 45.2 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 23.8 g, Sodium 1773.3 mg, Sugar 4.3 g

TORTELLINI FLORENTINE SOUP



Tortellini Florentine Soup image

Try this delicious soup recipe that combines Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 7

1 9 ounce package refrigerated 3-cheese tortellini
2 14 ounce cans reduced-sodium chicken broth
1 10 ounce container refrigerated light Alfredo pasta sauce
2 cup shredded deli-roasted chicken
0.5 cup oil-packed dried tomato strips, drained
3 cup lightly packed packaged fresh baby spinach
1 ounce Parmesan cheese, shaved or shredded (optional)

Steps:

  • In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
  • In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  • Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.

Nutrition Facts : Calories 286 kcal, Carbohydrate 21 g, Cholesterol 77 mg, Protein 20 g, SaturatedFat 6 g, Sodium 1094 mg, Sugar 4 g, Fat 15 g, UnsaturatedFat 1 g

CREAMY TORTELLINI SOUP



Creamy Tortellini Soup image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

8 cups low-sodium vegetable or chicken broth
One 1-pound bag frozen peas and carrots
10 ounces fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Shaved Parmesan 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.
  • Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

TORTELLINI SOUP



Tortellini Soup image

It's a wonderful comfort food. Friends and family always rave about this soup and want the recipe. Tastes even better after warming up the leftovers. This is a family favorite I got from my Mother-in-law. I use the dry packaged tortellini. If you're a garlic lover, don't be afraid to add more. If you're a spinach lover add more to the leftovers when warming over. When serving the soup sprinkle desired amount of parmesean cheese on top of individual portion and stir in.

Provided by Jenniegal

Categories     Low Protein

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 medium onion (chopped)
3 garlic cloves (minced or pressed)
9 cups chicken broth (made from 9 cups water & 9 tsp of chicken bullion)
2 teaspoons Italian herb seasoning
9 ounces tortellini (cheese or spinach)
28 ounces crushed tomatoes (in puree or unconcentrated tomato puree)
8 ounces fresh spinach (chopped) (optional)
salt & pepper (optional)
parmesan cheese (optional)

Steps:

  • Heat olive olive over medium heat.
  • Saute garlic and onion 10 - 15 minutes.
  • Add chicken broth and italian herbs. Bring to a boil.
  • Stir in tortellini, then simmer 10 - 12 minutes.
  • Stir in tomatoes, simmer 5 minutes.
  • Add spinach, cook 3 minutes.
  • Salt & pepper to taste.
  • Season with parmesean cheese on serving portion.

Nutrition Facts : Calories 127.7, Fat 3.5, SaturatedFat 1.2, Cholesterol 9, Sodium 779.8, Carbohydrate 16.7, Fiber 1.8, Sugar 1.1, Protein 7.8

CREAMY TORTELLINI SOUP



Creamy Tortellini Soup image

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

Categories     weeknight meals     dinner     main dish

Time 15m

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.

TORTELLINI SOUP



Tortellini Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
1 cup frozen green peas
One 12-ounce container tricolor cheese tortellini
2 ears corn, kernels removed
2 cups fresh baby spinach, torn into smaller pieces
Grated Parmesan cheese, for garnish

Steps:

  • In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
  • Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.

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