Moms Italian Tortellini Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Heat a large soup pot over medium heat. Add the Italian sausage and diced onion, crumbling the sausage as it cooks. Continue sautéing until the sausage is no longer pink and the onions are soft. Add minced garlic to the sausage mixture and stir.
• Add the diced tomatoes, tomato sauce, chicken broth, water, Italian seasoning, garlic powder, salt and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce temperature to low. Allow soup to simmer for 20-30 minutes.
• Add tortellini to soup and simmer until the pasta is tender (about 10 minutes).
• Top with shaved parmesan, if using.
• Refrigerate leftovers.

MOM'S ITALIAN TORTELLINI SOUP

Steps:

• Cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes; drain. Add mushrooms, onion, and garlic; cook and stir until mushrooms and onion are tender, about 5 minutes.
• Mix tomatoes with juice, red wine, beef bouillon, basil, and pepper into sausage mixture; bring to a boil. Reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. Bring liquid to a boil and add tortellini; cook until pasta is heated through, about 12 minutes.
• Stir zucchini into soup and simmer until tender, about 5 minutes. Remove soup from heat and let stand 5 minutes before serving.

TORTELLINI SOUP

Steps:

• In a large pot, heat the crushed tomato over medium high heat. Stir occasionally for 2 minutes.
• Add the Chicken Broth and stir in. Cook over medium low heat for about 5 minutes
• Add the heavy cream, stir and season to your liking. Bring to a soft boil.
• Add the tortellini and continue cooking until the tortellini are plump and the sauce has thickened
• Serve hot and with parmesan cheese

CROCKPOT CHICKEN TORTELLINI SOUP

Steps:

• Place the carrots, celery, garlic, onion, chicken, chicken stock, basil, oregano, thyme, and rosemary into a 6-quart slow cooker. Mix until combined.
• Cook on high for 3 hours or on low for 6 hours.
• Taste and season with salt and pepper.
• Place the three-cheese tortellini into the soup and mix. Cook on high for another 15 minutes.
• Serve and garnish with parsley.