Tortellini And Tomato Soup With Rosemary Recipes

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

TOMATO TORTELLINI SOUP

Steps:

• Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
• Stir in the garlic and cook for 1 minute, or until fragrant.
• Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
• Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
• Using a food processor or blender, working in small batches, puree the soup until completely smooth.
• Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
• Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
• Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!

MINUTE TOMATO SOUP WITH TORTELLINI

Steps:

• Prepare soup in a medium saucepan according to package directions. Add the oregano, basil, parsley and ground black pepper, stirring well, over medium heat. Simmer for 5 minutes, reduce heat to low and add the tortellini. Continue to simmer for 5 more minutes, or until tortellini is cooked.

TOMATO SOUP WITH SPINACH AND TORTELLINI

Steps:

• In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
• Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
• Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.

TOMATO & ROSEMARY SOUP

Steps:

• Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
• Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
• Add the beans and cook for another 5 minutes.
• Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

TORTELLINI AND TOMATO SOUP WITH ROSEMARY

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
• Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.