Brown beef well in a deep dutch oven or stock pot.
Add leek, celery, and onion and saute on low until veges are soft.
Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
Serve with crusty bread.
or 30 minutes.
Add tortellini and parsley, stirring well.
ntil tender.
Meanwhile, cook tortellini in a saucepan of boiling
or later. Add cooked chicken, tortellini, garlic powder and salt. Bring
Remove casings from sausage and crumble for frying.
In a large dutch oven, brown sausage, onion and green pepper. Drain well.
Stir in chicken broth, carrots, tomatoes and tomato sauce, worcestershire sauce, garlic powder, cayenne powder, salt and pepper.
Bring to a boil; reduce to simmer and cook for 20 minutes.
Add tortellini and simmer for 5 minutes or until tender.
Ladle soup into bowls.
Top with a few sprinkles of mozzarella cheese.
Serve with crusty bread.
Combine all ingredients except broccoli and tortellini. Bring to a boil and then turn to low and simmer for 30 minutes. At 15 minutes, add the broccoli and tortellini and continue to simmer for 15 minutes. Enjoy.
In a large pot, combine all ingredients except the tortellini and parmesan cheese.
Bring to a boil.
Reduce heat and simmer, covered, for about 20 minutes.
While the tomato and spinach mixture simmers, prepare tortellini according to the package.
Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
Drain.
Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
Serve the soup in bowls, topped with the parmesan cheese.
Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
Stir in the broth and water. Heat to boiling, and reduce the heat.
Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
Top each serving with cheese.
In medium saucepan, bring chicken broth to a boil over high heat.
Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
Stir in spanach 1 cup at a time just until wilted.
Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.
In a stock pot, melt butter over MED-HI heat; saute onions and garlic.
Add all ingredients except tortellini and Parmesan cheese.
Bring to a boil.
Reduce heat and simmer, covered, for about 15 minutes.
While the mixture simmers, prepare tortellini according to package, undercook, slightly!
Drain. Add tortellini to soup mixture and simmer for about 5 minutes.
Adjust seasonings.
Serve in bowls and top with cheese.
Prepare tortellini according to package directions. Rinse with cold water and set aside.
Heat olive oil in saucepan over medium heat until shimmering. Add onion and carrot and saute until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute more.
Add turkey, chicken broth, tomatoes and tortellini to pan. Bring to a simmer, add basil, then cook 5-8 minutes, until turkey is cooked through.
Serve hot with crusty bread.
Remove
casing
and
brown
sausage.
Remove
sausage; drain and
reserve
1
tablespoon drippings.
Saute onion and garlic
in drippings.
Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
Bring all to a
boil, then reduce heat and simmer 30 minutes uncovered. Skim fat
from soup and stir in zucchini, tortellini, parsley and pepper.
Simmer covered
35
to
40 minutes.
Sprinkle on Parmesan cheese when serving.
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
In 3 qt saucepan, melt butter.
Add carrots; saute 2-3 minutes
Add chicken and cook 5 mins until chicken is done.
Add celery and onions; cook 4-5 minutes
Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
Simmer until all vegetables are tender.
Salt and pepper; add tortellini.
Heat through and serve.
In 5-quart Dutch oven over high heat cook ground beef, stirring frequently until all pan juices evaporated and beef is well browned, about 10 minutes.
Spoon off excess fat.
Add tomatoes with puree, undiluted French onion soup, frozen green beans, tortellini, basil and 3 1/2 cups water.
Over high heat, heat to boiling.
Reduce heat to medium; cover and cook 10 minutes, stirring occasionally.
Add zucchini and cook uncovered 10 minutes until tender.
In a medium saucepan bring broth to boil.
Add tortellini and reduce heat.
Simmer uncovered for 5 minutes.
In a bowl, whisk 1/3 c hot broth into the cream cheese spread until smooth.
Return all to saucepan along with tomato soup.
Heat through.
Sprinkle with chives before serving.
Cook tortellini in a pan of boiling
In a large saucepan, bring stock to a boil. Add tortellini and cook for 5 mins, until al dente.
Add mushrooms, zucchini and Tabasco sauce. Season. Gently simmer for 5 mins. Add spinach and onions and cook until just wilted. Serve.
In a large saucepan over medium-high heat, cook and stir sausage and garlic until done. Drain.
Add broth and tortellini; heat to a boil.
Reduce heat; simmer 10 minutes.
Add spinach and tomatoes; simmer an additional 5 minutes.
Serve topped with cheese.
Saute sausage 10 minutes in Dutch oven until crumbled and cooked through.
Transfer to large bowl with slotted spoon.
Pour off all but 1 tablespoon of fat.
Add onion and garlic to pan. Saute until translucent, about 5 minutes.
Return sausage to pan. Add stock, tomatoes, tomato sauce, zucchini, carrot, pepper, wine, basil and oregano.
Simmer until vegetables are tender, about 40 minutes.
Add tortellini to soup and cook until tender about 8 minutes.
Season with salt and pepper.
Serve in bowls and sprinkle with cheese.