Number Of Ingredients 15 Steps:
In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, italian seasoning, salt and pepper. Bring to a simmer. Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.
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 25m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 6 Steps:
In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.
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!
Time 40m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a large saucepan, heat oil over medium heat. Cook carrots, onions, celery, garlic, basi, salt and pepper for 5 minutes. Add stock and tomatoes; bring to boil. Reduce heat. Simmer for 10 minutes. Add tortellini, garbanzo beans, squash, zucchini. Simmer until tortellini are tender but firm (about 10 minutes).
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
In a large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes. Stir in the spinach and basil and cook until wilted, 1-2 minutes. Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.
Time 50m Yield 10 Number Of Ingredients 9 Steps:
Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes. Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.
Time 30m Yield 6 servings Number Of Ingredients 14 Steps:
In a large pot, saute garlic in olive oil. add smoked sausage, minced onion, paprika, and cayenne pepper to pot and cook on medium heat for 10 minutes. Stir in diced tomatoes and green chiles to the mixture. Then, add chicken broth. Add the cheese tortellini, dried cilantro, spinach, salt and pepper. Bring to a boil and reduce heat, cooking for an additional 10 minutes or until pasta is cooked through. Serve with parmesan cheese (optional).
