Tortellini Bean And Pesto Soup Recipes

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PESTO TORTELLINI SOUP



Pesto Tortellini Soup image

This hearty soup with tortellini, sausage, beans and kale, is the perfect meal to come home to after a long day.

Provided by uwale

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup dried pesto tortellini
1/2 lb raw Italian chicken sausage, removed from casing
2 cups tuscan kale, rough chopped
1 (15 ounce) can white kidney beans
2 quarts chicken broth
1/2 cup dry white wine (I used chardonnay)
1/4 cup shaved parmesan cheese
1 tablespoon olive oil
1 garlic clove, finely minced
1 -2 chicken bouillon cube

Steps:

  • In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant.
  • Pour in white wine. cook until reduced completely.
  • Transfer sausage into a bowl, and set aside.
  • Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it's too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out.
  • Once timer goes off add in the beans.
  • Then the kale & sausage. Remove from heat & let sit covered for 2 minutes.
  • Serve into bowls, garnishing with parmesan.

Nutrition Facts : Calories 234.5, Fat 7.3, SaturatedFat 2.3, Cholesterol 11.3, Sodium 1549.8, Carbohydrate 23.2, Fiber 4.6, Sugar 2.8, Protein 15.2

PESTO AND TORTELLINI SOUP



Pesto and Tortellini Soup image

Based on a recipe from Grandma's Italian Kitchen cookbook. If you love pesto, you'll like this soup!

Provided by mersaydees

Categories     European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (9 ounce) package fresh cheese tortellini
3 (14 ounce) cans chicken broth
1 (7 ounce) jar roasted red peppers, drained and slivered
3/4 cup frozen green pea
3 -4 cups fresh spinach, washed and stems removed
1 -2 tablespoon pesto sauce or 1/4 cup grated parmesan cheese

Steps:

  • Cook tortellini according to package directions, drain.
  • Meanwhile, boil broth over high heat in covered Dutch oven.
  • Add cooked tortellini, peppers and peas; return broth to a boil.
  • Reduce heat to medium and simmer 1 minute.
  • Remove from heat; stir in spinach and pesto.

Nutrition Facts : Calories 187.4, Fat 4.5, SaturatedFat 1.9, Cholesterol 17.9, Sodium 1298.9, Carbohydrate 25.1, Fiber 2.3, Sugar 2, Protein 11.6

TORTELLINI, BEAN AND PESTO SOUP



Tortellini, Bean and Pesto Soup image

Simply sumptuous! This savory bowl of veggies, pasta and beans is a meal in itself!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 teaspoons vegetable or chicken bouillon granules
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6 tablespoons basil pesto
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
  • Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
  • Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 6 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g

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