Tortellini Broccoli Soup Recipes

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TORTELLINI SOUP



Tortellini Soup image

Busy weeknights and winter weather are no match for this easy Tortellini Soup. The Italian nickname for tortellini is "ombelico," which refers to their resemblance to a belly button. Including these flavorful noodles in a tortellini soup recipe makes for a hearty, warming pasta-and-soup combo that's a cut above the ordinary. Show off your soup skills with a cheese Tortellini Soup that goes from stove to table in 45 minutes. This easy Tortellini Soup is brimming with chopped chicken, fresh vegetables and classic Italian flavors. What could be more comforting?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup chopped cooked chicken
2 cups lightly packed fresh baby spinach leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 teaspoon pepper
Freshly grated Parmesan cheese

Steps:

  • In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
  • Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
  • Stir in spinach, parsley and pepper. Top each serving with cheese.

Nutrition Facts : Calories 190, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 3/4 Cups, Sodium 1160 mg, Sugar 2 g, TransFat 0 g

CHICKEN TORTELLINI SOUP WITH BROCCOLI



Chicken Tortellini Soup with Broccoli image

Need a little twist to your chicken soup recipe? Try this one.

Provided by Deb S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 11

6 cups water
3 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups cubed cooked chicken
1 cup chopped onion
1 cup sliced carrots
2 cloves garlic, minced
½ teaspoon dried basil
½ teaspoon dried oregano
1 (8 ounce) package dried cheese tortellini
9 ounces broccoli florets

Steps:

  • Bring water, chicken broth, cream of chicken soup, cooked chicken, onion, carrots, garlic, basil, and oregano to a boil in a large pot. Add tortellini and reduce heat to medium-low; simmer for 30 minutes. Stir broccoli into soup mixture and continue to simmer until broccoli is tender, about 5 minutes more.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 14 g, Cholesterol 25.5 mg, Fat 5.6 g, Fiber 1.6 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 829 mg, Sugar 2.5 g

CREAMY BROCCOLI TORTELLINI PASTA BAKE



Creamy Broccoli Tortellini Pasta Bake image

This Creamy Broccoli Tortellini Pasta Bake makes an tasty weeknight dinner any day of the week. My whole family loves this easy vegetarian meal!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Main Dish

Time 35m

Number Of Ingredients 13

9 oz refrigerated cheese tortellini
3 cups chopped broccoli florets
3 TBSP butter
3 TBSP all-purpose flour
1.5 cups warm milk ((warmed via stovetop or microwave))
1/2 tsp dried basil
1/4-1/2 tsp garlic powder
1/4 tsp black pepper (plus extra, to taste)
1/4 tsp salt ((season to taste))
1 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
4-8 Ritz crackers, crushed
crushed red pepper flakes (to taste, optional)

Steps:

  • Preheat oven to 375°F. Measure out all your ingredients and set aside.
  • Bring a medium pot of water to a light boil. Reduce heat to medium and add your fresh tortellini. After 1 minute, add your broccoli to the pot. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. Drain and set aside.
  • Using the same (now empty) pot, melt butter over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce.
  • Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
  • Remove from heat and add salt, pepper, basil, and garlic powder. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese. Add pasta and broccoli and mix to coat.
  • Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Top with foil and bake at 375°F on the center rack for 15 minutes.
  • Uncover and top with crushed crackers. Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly!
  • Any additonal salt and pepper may be added to taste as well as an optional topping of crusehed red peper flakes for a kick!

Nutrition Facts : Calories 538 kcal, Carbohydrate 43 g, Protein 27 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 799 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CHICKEN & BROCCOLI RABE SOUP WITH TORTELLINI



Chicken & Broccoli Rabe Soup with Tortellini image

With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big, comforting hug in a bowl! -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (3-1/4 quarts).

Number Of Ingredients 16

1 pound broccoli rabe
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper, divided
2 tablespoons olive oil
1/4 pound diced pancetta or 4 bacon strips, chopped
1 large onion, chopped
4 garlic cloves, minced
2 cartons (32 ounces each) chicken stock
1 can (15 ounces) tomato sauce
3 fresh thyme sprigs
3 tablespoons minced fresh parsley
1 bay leaf
1/4 cup grated Parmesan cheese
1 rotisserie chicken, skin removed, shredded
1 package (19 ounces) frozen cheese tortellini
Additional grated Parmesan cheese

Steps:

  • Fill a Dutch oven two-thirds full with water; bring to a boil. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Coarsely chop stems and leaves; add to boiling water. Cook, uncovered, just until crisp-tender, 1-2 minutes. Drain and remove from pan; sprinkle with nutmeg and 1/8 teaspoon pepper., In same Dutch oven, heat olive oil over medium heat. Add pancetta; cook until brown and crisp, 4-5 minutes. Add onion and remaining pepper; cook until tender, 3-4 minutes. Stir in garlic; cook 1 minute longer. Add next six ingredients and broccoli rabe; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Meanwhile, cook tortellini according to package directions; drain., Discard bay leaf and thyme sprigs from soup. Add chicken to soup; heat through. To serve, spoon tortellini into individual bowls; pour soup into bowls. Sprinkle with additional Parmesan.

Nutrition Facts : Calories 328 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 1058mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

BROCCOLI CHEESE TORTELLINI



Broccoli Cheese Tortellini image

"When we lived in Seattle, my favorite restaurant served a wonderful dish I ordered every time I ate there. When we moved away, I came up with this to satisfy my craving." Darlene Brenden - Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup fresh broccoli florets
2 packages (9 ounces each) refrigerated cheese tortellini
2-1/2 cups shredded Parmesan cheese, divided
1/4 teaspoon coarsely ground pepper
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions. , Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally. , Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.

Nutrition Facts : Calories 678 calories, Fat 46g fat (28g saturated fat), Cholesterol 169mg cholesterol, Sodium 914mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

TORTELLINI AND BROCCOLI RABE SOUP



Tortellini and Broccoli Rabe Soup image

Make and share this Tortellini and Broccoli Rabe Soup recipe from Food.com.

Provided by TattooedMamaof2

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces broccoli rabe
2 teaspoons olive oil
4 garlic cloves, minced
2 (14 1/2 ounce) cans vegetable stock
1/2 cup water
1 (9 ounce) package uncooked fresh cheese tortellini

Steps:

  • Remove and discard tough ends from broccoli rabe stems, and coarsley chop.
  • Heat oil in large pot over medium heat. Add garlic and cook stirring often for 30 seconds. Add broccoli rabe, stock and 1/2 cup water; bring to a slow boil and cook 5 minutes.
  • Add tortellini and cook according to package directions, until tender and serve.

Nutrition Facts : Calories 155.1, Fat 4.8, SaturatedFat 1.8, Cholesterol 17.9, Sodium 159.5, Carbohydrate 21.7, Fiber 1.9, Sugar 0.6, Protein 7.1

CHICKEN TORTELLINI SOUP



Chicken Tortellini Soup image

Chicken tortellini soup: A comforting and cozy chicken soup recipe using cheese stuffed tortellini, with slow cooker and stove top instructions.

Provided by Rachael

Categories     Soup

Time 30m

Number Of Ingredients 14

1 Tbs olive oil (extra virgin)
3-4 carrots (peeled and chopped)
1 medium onion (diced)
3-4 stalks celery (chopped)
8 cups chicken stock
1 tsp garlic powder
1 tsp Italian seasoning
Salt and Pepper (to taste)
2 tsp chicken bouillon (adjust to preference)
2 cups cauliflower chopped small
2 cups cooked chicken (rotisserie chicken is fine)
2 cups broccoli florets (chopped into bite sized pieces)
1 lb cheese tortellini
2 Tbs parsley (fresh, finely chopped)

Steps:

  • Put 1 Tbs of cooking oil in bottom of soup pot, add onions, carrots, and celery, saute for 3-5 minutes.
  • Add in chicken stock, garlic powder, salt, pepper, and Italian seasoning. You can make your own chicken stock, or use pre-made.
  • Add in the chicken bouillon, taste at this point to make sure your broth has enough flavor. Season accordingly.
  • Cook vegetables in stock until almost tender.
  • Add already cooked, and shredded chicken to soup pot.
  • When vegetables are tender and chicken is mixed in, bring pan to a slow boil.
  • Add in cauliflower and let cook about one minute.
  • Add in tortellini and let cook 2-3 minutes until tender
  • With about one minute left until Tortellini is cooked fully, add in broccoli.
  • Let cook one final minute, remove from heat.
  • Garnish with fresh parsley, and serve.

Nutrition Facts : Calories 388 kcal, Carbohydrate 39 g, Protein 24 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 653 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

TORTELLINI BROCCOLI SOUP



Tortellini Broccoli Soup image

Make and share this Tortellini Broccoli Soup recipe from Food.com.

Provided by kzbhansen

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 garlic cloves
7 cups chicken broth
2 cups meat-filled tortellini or 2 cups cheese tortellini
2 cups broccoli, chopped
1 cup carrot, thinly sliced
salt & freshly ground black pepper
grated parmigiano-reggiano cheese (optional) or pecorino romano cheese (optional)

Steps:

  • Thinly slice the garlic clove lengthwise, then cut the slices in slivers.
  • Combine the broth with the garlic in a small saucepan.
  • Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.
  • Add the tortellini, broccoli and carrot, and cook a few minutes longer, until the vegetables are tender.
  • Season to taste with salt and pepper. Sprinkle with cheese if you like.

CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC



Cheese Tortellini with Broccoli, Tomatoes, and Garlic image

It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

3 tablespoons unsalted butter
2 pounds broccoli, stalks removed, heads cut into small florets
4 garlic cloves, thinly sliced
1 1/2 pounds frozen cheese tortellini
3 plum tomatoes, seeded and diced

Steps:

  • Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
  • Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

CHEESY BROCCOLI TORTELLINI SOUP RECIPE - (4.3/5)



Cheesy Broccoli Tortellini Soup Recipe - (4.3/5) image

Provided by Lynnturnips2

Number Of Ingredients 14

2 T oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
4 cups water
1 (32 oz) container chicken broth
1 t Italian seasoning
1/4 t each salt and pepper
2 packages (10 oz each) frozen chopped broccoli
8 oz Velveeta cheese, cubed
1 package (9 oz) frozen cheese tortellini
1 T dried parsley
4-6 slices bacon, cooked until crisp

Steps:

  • In Dutch oven or soup kettle, heat oil over medium heat. Add celery, onion, green pepper and carrots. Saute' until veggies are tender, 5-10 minutes. Stir in water, chicken broth, Italian seasoning, salt and pepper. Bring to a boil, reduce heat to medium low. Add broccoli, Velveeta cheese, cheese tortellini and 1 T dried parsley. Stir until cheese is melted and broccoli and tortellini are tender. Stir in bacon, heat through.

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