Spicy Tortellini Soup Recipes

CHICKEN, SPINACH, AND TORTELLINI SOUP

Steps:

• Melt butter over medium-high heat in a soup pot. Add onion and 1/2 teaspoon salt; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in spinach. Cook until thawed and tender, 10 to 12 minutes.
• Pour chicken stock, cooked chicken, tomatoes, water, bay leaves, oregano, parsley, red pepper flakes, salt, and pepper into the pot with the spinach. Bring to a boil; reduce heat and let simmer until reduced, about 40 minutes.
• While soup is simmering, 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 tortellini float to the top and filling is hot, about 10 minutes. Drain.
• Stir cooked tortellini into soup. Serve.

SUE'S SPICY TOMATO BASIL TORTELLINI

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

EASY TORTELLINI SOUP RECIPE

Steps:

• In a large pot add 1 tablespoon olive oil and heat over medium-high heat.
• Add onion and saute 3-5 minutes. Add garlic and saute 1 additional minute.
• Add remaining ingredients (except tortellini and Parmesan) and simmer over low heat for 20 minutes.
• Add tortellini and cook for 1 minute. Turn heat off. Tortellini will continue to cook in the warm liquid.
• Ladle into bowls and top with grated Parmesan Cheese.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

SPICY SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

KATE'S SPICY SAUSAGE TORTELLINI SOUP

Steps:

• Steam sausage for 15 minutes to reduce fat content.
• Let cool, and slice into bite sized pieces, removing casing if desired.
• Spray large pot with no-stick spray.
• Place sliced sausage in large pot with oil and let brown lightly. Remove sausage and pour off excess oil.
• In same pot add onions,garlic, celery, carrots, and mushrooms until softened but not browned, then add back sausage.
• Stir in seasoning, tomatoes, stock and clamato juice.
• Bring to boil and simmer covered for 30 minutes.
• Add frozen pasta and kidney beans; simmer covered for 20 minutes.
• If too thick, dilute with water or more broth.
• Season to taste.

SPICY TORTELLINI SOUP

Steps:

• In medium saucepan, bring chicken broth to a boil over high heat.
• Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
• Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
• Stir in spanach 1 cup at a time just until wilted.
• Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.