Tortellini Soup With Kale Recipes
CHICKEN AND KALE TORTELLINI SOUP
With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.
Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.
CHEESE TORTELLINI AND KALE SOUP
A steaming bowl of this hearty soup is always a welcomed dish with both my family and neighbors. I often serve it when we get together during the cold months to watch football games. I add crusty bread, sliced cheese and grapes to round out the meal. -Marlena Liimatainen, Denton, Maryland
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the sausage, onion, fennel, garlic, thyme and pepper flakes in oil until sausage is no longer pink; drain. Add broth and water; bring to a boil. , Stir in kale and beans; return to a boil. Reduce heat; simmer, uncovered, until kale is tender. Add tortellini; simmer, uncovered, for 7-9 minutes or until tender.
Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
TORTELLINI SOUP
A tasty soup that is just right for chasing away those winter chills. Very easy to make and one of my most often requested recipes! Top with Parmesan cheese and serve with hot crusty French bread if desired.
Provided by Midge
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Combine tortellini and spinach and bring to a boil; reduce heat slightly and boil for 7 minutes. Drain and add to the tomatoes and broth; simmer for 20 minutes. Serve.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 67.1 g, Cholesterol 51.2 mg, Fat 11.5 g, Fiber 7.3 g, Protein 20.6 g, SaturatedFat 5.4 g, Sodium 1340.6 mg, Sugar 11.2 g
CHICKEN AND KALE TORTELLINI SOUP
Steps:
- Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.
- Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.
KIELBASA, KALE, TORTELLINI SOUP
I think this is from Bon Appetit four or five years ago. Warm and comforting...and hearty. A meal in itself with some good bread.
Provided by BarbryT
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent-15-20 minutes.
- Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
- May serve topped with some freshly grated cheese.
Nutrition Facts : Calories 540.4, Fat 28.2, SaturatedFat 8.7, Cholesterol 54.6, Sodium 2499.3, Carbohydrate 42.8, Fiber 7.3, Sugar 5.3, Protein 28.7
CREAMY CHICKEN AND KALE TORTELLINI SOUP
A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.
Provided by Hootenanny
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.
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4/5 (2)Category SoupServings 8Total Time 35 mins
- Heat 2 tablespoons oil in a large Dutch oven over high. Sprinkle chicken with pepper and 1 teaspoon salt, and cook until browned, 2 to 3 minutes per side. Remove chicken; let rest 5 minutes. Cut chicken into cubes, and set aside.
- Reduce heat to medium-high. Add onion and celery, and cook, stirring occasionally, until tender, 3 to 4 minutes. Add garlic and basil, and cook, stirring often, 2 minutes. Add wine and tomato paste; bring to a boil, and reduce until liquid has almost evaporated, 3 to 4 minutes. Stir in stock. Add tomatoes, using your hands to crush tomatoes over pot as you add them. Bring to a boil. Add chicken, kale, tortellini, remaining 1/4 cup oil, and remaining 1 1/2 teaspoons salt. Simmer until tortellini are al dente, about 5 minutes.
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4.7/5 (19)Calories 456 per servingCategory Dinner, Main Course, Side Dish, Soup
- In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
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5/5 (44)Servings 4Cuisine AmericanCategory Dinner, Soup
- Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
- Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
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4.8/5 (21)Total Time 45 minsCategory SoupCalories 502 per serving
- Heat olive oil in a large pot over medium-high heat. Crumble sausage into pot and brown, stirring and breaking up sausage occasionally, until cooked through.
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- Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
- Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes, or until the tortellini is tender.
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