Tortellini Vegetable Soup 4 Ww Points Recipes

TORTELLINI VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

TORTELLINI SOUP

Steps:

• Brown garlic in a large saucepan coated with cooking spray over medium-high heat, about 1 minute.
• Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered, about 5 minutes.
• Add spinach and tomatoes and simmer uncovered, 5 minutes. Yields about 1 cup per serving.

TORTELLINI VEGETABLE SOUP

Steps:

• In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
• Add broth, tomatoes, picante sauce and basil; bring to a boil.
• Stir in tortellini; simmer uncovered 15 minutes.
• Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
• Ladle into soup bowls; sprinkle with cheese.

TORTELLINI VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
• Stir in frozen vegetables and tortellini.
• Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
• Stir in parsley.

VEGETABLE TORTELLINI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
• Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
• Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
• Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
• Serve warm with a little parmesan cheese sprinkled on top, if desired.

TUSCAN CHICKEN TORTELLINI SOUP (CROCK-POT OR STOVE-TOP)

Steps:

• To Make on Stove-Top: Add onions to a small microwave-safe bowl. Cook for 1 minute, to soften.
• In a large pot, heat olive oil. Add garlic, softened onions, and sauté for a minute or so. Stir in chicken broth, diced tomatoes, beans, Italian seasoning, and a little salt and pepper, to taste. Bring it to a simmer. Continue to simmer for 10 minutes.
• In the meantime, cook tortellini separately. Follow package directions. Drain and set aside.
• To the pot of soup add cooked chicken, cooked tortellini, spinach, and milk. Let simmer for 5 minutes until heated completely. When ready to serve, sprinkle each serving with 1 teaspoon of Parmesan cheese, if desired.
• To Make in Crock-Pot: Add all ingredients except the chicken, tortellini, spinach, and milk, into a crock-pot and let it cook on low heat for 3 ½ hours. Next, mix into soup the cooked chicken, spinach, and milk. Cook for another 30 minutes until heated through. In the meantime, cook tortellini separately. Once the soup is ready, stir in cooked tortellini. When ready to serve, sprinkle each serving with 1 teaspoon of Parmesan cheese, if desired.