Shellys Festive Fall Veggie Tortellini Soup Recipes

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FESTIVE FALL TORTELLINI TOSS



Festive Fall Tortellini Toss image

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley

Steps:

  • Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CONTEST-WINNING VEGGIE TORTELLINI SOUP



Contest-Winning Veggie Tortellini Soup image

"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 12

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

Steps:

  • In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Nutrition Facts :

SHELLYS FESTIVE FALL VEGGIE & TORTELLINI SOUP



Shellys Festive Fall Veggie & Tortellini Soup image

Just being creative in kitchen w/ingredients on hand. Had just roasted a whole chicken and wanted to try something with the leftovers...Yummy! This will be perfect with turkey 2! I don't always "measure," just use your best judgement & personal taste with recipe....You cant go wrong!

Provided by Shelly Ernest @ShineE13

Categories     Chicken Soups

Number Of Ingredients 13

- 1 chicken or turkey carcass
- garlic several bulbs cut into slices
- half red onion quartered
- zucchini cut in half pieces
- yellow squash cut in half pieces
- baby carrots
- tomatoes, canned whole & then cut
- chicken bouillon
- dry onion soup mix
- tortellini, cheese stuffed
- baby spinach
- herbs & spices of choice/on hand
- fresh parmesan/romano cheese

Steps:

  • After you have enjoyed your roast chicken or turkey, add to pot and cover with water. Add bullion and bring to boil. Let simmer about 15 min and strain the broth. Once the bone has cooled, pick off meat and add to broth. Add garlic, onion, carrots, zucchini, squash, tomatoes and onion soup mix. Cover with more water if needed (everything should be covered well in liquid). Add seasoning (herbs & spices) on hand, to taste. I had some bay leaves and used a couple of those also. Bring to boil and simmer about 15 minutes. Add spinach and tortellini; boil about 11 minutes and remove from heat. Cool about 5 minutes and sprinkle with fresh parmesan/romano cheese. Serve w/toasted garlic bread & enjoy!

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