One Pot Tortellini Soup Recipes
ONE-POT PIZZA TORTELLINI BAKE
This is an easy, one-pot pasta that meets pizza. It's a hit for the kids and any adults that are big kids. Add whatever additional pizza toppings you like.
Provided by Bianca Haag
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large, oven-safe, round skillet with cooking spray.
- Place frozen tortellini in the prepared skillet. Cover with sauce, water, and diced tomatoes; no need to stir. Cover with mozzarella cheese and arrange pepperonis on top.
- Bake in the preheated oven until cheese is browned, about 30 minutes.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 42.2 g, Cholesterol 48.1 mg, Fat 15.2 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 7.7 g, Sodium 993.2 mg, Sugar 11.3 g
ONE POT TORTELLINI SOUP
This can be made with whole-wheat cheese tortellini. This is healthy and low calorie. Very easy to make.
Provided by Sharon Whitley
Categories Other Soups
Time 20m
Number Of Ingredients 11
Steps:
- 1. Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.
- 2. Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.
- 3. Remove from heat and serve immediately.
INSTANT POT CHICKEN TORTELLINI AND VEGETABLE SOUP RECIPE
This Instant Pot chicken tortellini and vegetable soup is the perfect combination of pasta and vegetables.
Provided by Camille Beckstrand
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Add carrots, celery, onion on top.
- Pour chicken broth and water over chicken and vegetables. Add dried parsley, dried thyme, and garlic powder. Place bay leaves on top.
- Place the lid on the Instant Pot and place the MANUAL or PRESSURE COOK button. Set timer for 20 minutes.
- When the timer is finished, let the Instant Pot do a QUICK RELEASE of the pressure
- Remove chicken from the Instant Pot and shred it with two forks and then return the chicken to the Instant Pot.
- Remove the lid and press the SAUTE button. Add in the tortellini and salt and pepper. Cook for about 5 minutes or until tortellini reaches desired tenderness.
- Serve topped with fresh parsley.
Nutrition Facts : Calories 276 kcal, Carbohydrate 22 g, Protein 31 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1178 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Add diced tomatoes, tomato sauce, rosemary, oregano, basil, thyme salt, pepper, parika, chicken broth, heavy cream and mix to combine everything together. Cook for about 20 minutes on medium high heat.
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5/5 (4)Total Time 55 minsCuisine Comfort Food, ItalianCalories 612 per serving
- Add olive oil to a large pot and heat over medium-high. Add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the Italian sausage and cook, breaking up the meat as it browns, until no longer pink, about 5 minutes. Drain excess grease if desired.
- Carefully pour in the crushed tomatoes and chicken broth, then add the basil, oregano, and red pepper flakes. Stir well to combine, then reduce heat, cover, and let simmer for 20 minutes. Adjust seasoning as needed.
- Uncover soup and add the heavy cream, parmesan, and tortellini, stirring well to combine. Cover once more and continue simmering for another 20 minutes, or until tortellini is cooked through and soft. Stir in spinach and let wilt before serving.
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- Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
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Ratings 26Calories 398 per servingCategory Main Course, Soup
- In a stock pot over medium heat, add olive oil. Once heated, add ground beef and season with salt and pepper. Distribute into an even layer and allow to brown, undisturbed, until you see brown, crisp edges. Flip over and redistribute, allowing the other side to brown.
- Remove beef from pan and set aside. Add diced onion to pan and cook for 4-5 minutes, or until onion begins to turn translucent. Add garlic, stir, and cook for 1 additional minute.
- Add tomato paste to onions and garlic, stirring to coat. Then, add beef broth, tomatoes, red pepper flakes, basil, oregano, tortellini, and ground beef to pan. Stir to combine.
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- In a dutch oven or large pot over medium high heat, brown sausage and onion until sausage is no longer pink. Add garlic and saute 1 minute until fragrant.
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