Time 20m Yield 4-5 serving(s) Number Of Ingredients 9 Steps:
Bring broth to a boil. Add tortellini. Cook 6 minutes or until tender. Stir in beans and tomatoes. Reduce heat and simmer 5 minutes or until thoroughly heated. Remove from heat. Stir in basil, vinegar, and salt. Immediately before serving, sprinkle with cheese and pepper.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.
Time 20m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, 7-9 minutes. Stir in beans, tomato and basil. Reduce heat; simmer, uncovered, 5 minutes. Add vinegar, salt and pepper. Serve with cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Over medium heat cook garlic in oil until fragrant. Stir in broth and tomatoes; bring to a boil. Add tortellini, reduce heat and simmer for 10 minutes. Stir in basil, salt and pepper. Simmer for 3 minutes longer.
More about “basil tortellini soup recipes”
Time 35m Yield 6 servings Number Of Ingredients 16 Steps:
Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes. Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half. Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Add the tortellini and spinach and simmer for another 5-6 minutes, until the tortellini are cooked through and the spinach has wilted. Remove the bay leaf, then stir in the heavy cream. Ladle the soup into bowls and garnish with the Parmesan cheese and basil. Enjoy!
