Tortellini In Broth With Swiss Chard And Pecorino Recipes

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CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE



Cheese Tortellini with Porcini Pecorino Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 ounce dried porcini mushrooms
1 cup hot water
1 pound cheese tortellini
1 tablespoon olive oil
1/4 cup shallots, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves
1/2 cup heavy cream
1/4 cup grated Pecorino Romano or Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
  • While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.

SWISS CHARD SOUP WITH TORTELLINI AND SUN-DRIED TOMATOES



Swiss Chard Soup With Tortellini and Sun-Dried Tomatoes image

This is a great, flavorful vegetable soup, which is very hearty with the addition of the tortellini. I like to throw the onion carrots and squash in the food processor to get them really small- my husband likes it chunkier. I also think it's a little more flavorful to use vegetable broth instead of water.

Provided by williseileen

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

2/3 cup sun-dried tomato
1 cup hot water
1 tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, finely diced
1 large swiss chard
6 cups water (or vegetable broth)
1 (14 ounce) can diced tomatoes (undrained)
12 ounces cheese tortellini
1 1/2 teaspoons Italian herb seasoning
1 medium yellow squash, finely diced
2 tablespoons dill, chopped (or 1t dry)
salt
pepper
parmesan cheese

Steps:

  • cover sun-dried tomatoes with hot water, let stand till needed.
  • Heat oil in large soup pot, add onion and carrot and saute over medium heat, covered, stirring occasionoally until onion is golden.
  • Wash and trim swiss chard off of ribs, cut into 1/2 in by 2 in shreds. Place in another large pot, steam 5-7 minutes, until limp and bright green (I sometimes skip this part and just let it cook in the soup).
  • Add 6 c water (or broth), tomatoes, sun-dried tomatoes and italian seasoning to onion and carrots. Gently simmer covered, for 15 minutes.
  • Add the yellow squash , dill and tortellini and simmer 10 more minutes until they are done.
  • Stir in swiss chard, season with salt and pepper (can add more water if it seems too crowded).
  • top with parmesan cheese.

SWISS CHARD AND TORTELLINI SOUP



Swiss Chard and Tortellini Soup image

Swiss chard is a wonderful green that often gets overlooked. It has a slightly sweet flavor and a firm texture. The combination of Swiss chard, mushrooms and tortellini makes for a hearty and delicious soup. Serve this with garlic rubbed croutons for a filling and comforting meal. The better than bouillon makes for a nice flavor but you could always use chicken broth for this soup if you're not vegetarian:-)

Provided by Aioli_Queen

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1/2 teaspoon red pepper flakes
3 tablespoons fresh rosemary, minced
1 teaspoon kosher salt
1 medium vidalia onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
8 ounces cremini mushrooms, thinly sliced
1 lb swiss chard, sliced in ribbons (red, yellow, or white)
1 tablespoon better than bouillon vegetable stock base
10 cups vegetable broth
1 lb tortellini (fresh or frozen cheese or mushroom filled)
1 (15 ounce) can diced tomatoes with juice
2 tablespoons red wine vinegar
1/2 cup grated pecorino romano cheese (optional)

Steps:

  • Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
  • Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
  • Add the vegetable broth and bring to a gentle boil.
  • When the soup is gently boiling add the tortellini.
  • If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
  • If using fresh let them cook for about 2 minutes before adding the tomatoes.
  • Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
  • Turn off the heat and add the vinegar, stirring thoroughly.
  • Serve in deep bowls sprinkled with the Romano.

Nutrition Facts : Calories 349, Fat 12.7, SaturatedFat 3.8, Cholesterol 31.8, Sodium 869.7, Carbohydrate 48.1, Fiber 4.7, Sugar 6.5, Protein 13.6

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