Veggie Tortellini Soup Recipes

VEGGIE TORTELLINI SOUP

Veggie Tortellini Soup image

Make the best of frozen veggies and tortellini with this no-fuss recipe. If you'd like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

5 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables
1 package (8 ounces) dried cheese tortellini
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1431mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

VEGGIE TORTELLINI SOUP

Veggie Tortellini Soup image

Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.

Categories main dish soup

Time 16m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 c. Low-sodium Vegetable Or Chicken Stock
6 oz. weight Tomato Paste
1 bag 1 Lb. Frozen Mixed Vegetables
10 oz. weight Fresh Cheese Tortellini
1/2 c. Heavy Cream (more To Taste)
Salt And Pepper, to taste
Fresh Parsley, Minced
Fresh Basil, Chiffonade

Steps:

In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.

CONTEST-WINNING VEGGIE TORTELLINI SOUP

Contest-Winning Veggie Tortellini Soup image

"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

Steps:

In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Nutrition Facts :

VEGGIE TORTELLINI SOUP

Veggie Tortellini Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 cups vegetable broth
One 6-ounce can tomato paste
One 10-ounce package frozen mixed vegetables
One 9-ounce package fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Dried parsley flakes, for garnish
Dried basil, for garnish

Steps:

In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve.

ITALIAN TORTELLINI SOUP(VEGETARIAN)

Italian Tortellini Soup(Vegetarian) image

Cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite! Add other vegetables of your choice. You can add vegetarian sausage to this if you wish! :) From Cambell's.

Provided by Sharon123

Categories Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 carrots, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3 garlic cloves, minced
1 teaspoon dried thyme leaves, crushed (or 1 tablespoon chopped fresh thyme leaves)
1/2 teaspoon dried basil (or 1 tsp. fresh)
4 cups vegetable broth (for meat eaters may use chicken broth)
2 medium zucchini, sliced (about 3 cups)
4 plum tomatoes, chopped (or use 14 oz. can diced tomatoes if you wish)
1 1/2 cups frozen cheese-filled tortellini (or 9 oz. box dried)
1 (15 ounce) can red kidney beans, rinsed and drained (or beans of choice)
grated parmesan cheese (to garnish)

Steps:

Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot.
Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.

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