Green Minestrone With Tortellini Recipes

GREEN MINESTRONE WITH TORTELLINI

Green minestrone with tortellini image

Add tortellini to this green minestrone soup with leeks, spring veg and peas for a filling lunch or supper. It's a healthy, low calorie choice on cold nights

Provided by Cassie Best

Time 30m

Number Of Ingredients 11

Ingredients

2 tbsp olive or rapeseed oil
1 onion , chopped
1 small leek , chopped
1 celery stick , chopped
3 garlic cloves , crushed
2 bay leaves
1l good-quality chicken or vegetable stock
100g shredded spring veg or cabbage
50g frozen peas
1 lemon , zested
250g tortellini

Steps:

Heat the olive or rapeseed oil in a large pan. Add the onion, leek and celery stick. Cook for 8-10 mins until softened, then stir in the garlic and bay leaves. Pour in the chicken or vegetable stock, then cover and simmer for 10 mins. Add the spring veg or cabbage, peas, lemon zest and tortellini (spinach tortellini works well). Cover and cook for another 3 mins, season well and ladle into bowls.

Nutrition Facts : Calories 231 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium

TORTELLINI MINESTRONE

Tortellini Minestrone image

We take turns cooking Sunday meals at my church, and this soup is always popular. It's a smart way to use zucchini, and people seem to enjoy the cheese tortellini as well as the Italian turkey sausage. -Pamela Smith of Flushing, New York

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

1-1/4 pounds Italian turkey sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6-1/2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
1 teaspoon Italian seasoning
2 cups sliced zucchini
1 medium green pepper, chopped
2 cups frozen cheese tortellini
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender., Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 247 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1179mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

GREEN MINESTRONE

Green Minestrone image

Minestrone is literally a BIG soup. This one tastes like it simmered all day.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans, ceci
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves

Steps:

Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

TORTELLINI MINESTRONE SOUP

Tortellini Minestrone Soup image

Good soup for cold day.

Provided by alands18

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ pounds Italian sausage
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (16 ounce) can whole peeled tomatoes, cut into pieces
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
¾ cup dry red wine
1 (9 ounce) package refrigerated cheese tortellini
2 cups thinly sliced zucchini
¼ cup grated Parmesan cheese, or to taste

Steps:

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 35.1 g, Cholesterol 52.7 mg, Fat 20.2 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 7.8 g, Sodium 1404.7 mg, Sugar 13.4 g

MINESTRONE TORTELLINI

Minestrone Tortellini image

A delicious Italian dinner for four can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (9 oz) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2 cup coarsely chopped yellow bell pepper
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, undrained
2 tablespoons chili sauce
1/4 teaspoon salt
2 tablespoons chopped fresh parsley

Steps:

Cook and drain tortellini as directed on package.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.

Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 9 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 8 g, TransFat 0 g

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