Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
Goes great with side salad and bread.
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
Divide soup into bowls and sprinkle with Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
dd 1 lb. of frozen cheese tortellini. Once water comes to a
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.
This is a very easy soup which can be altered according to what you have on hand.
cover pot, and simmer until soup flavors blend, about 1 hour
Chop basil leaves, stem spinach and mince garlic.
Melt butter in heavy saucepan over medium heat.
Add garlic and saute 2 minutes.
Stir in broth and tortellini and bring to boil.
Reduce heat.
Mix 1/4 cup Parmesan cheese into soup.
Simmer until tortellini are just about tender.
Add tomatoes, spinach and basil.
Simmer 2 more minutes.
Serve, passing additional Parmesan cheese.
Serves 4 to 6.
Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, saute until the onion is softens and the flavors meld together, about 3 minutes.
Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
Ladle soup into bowls. Serve with Parmesan cheese on the side.
In a large pan cook sausage with onions, carrot and celery until sausage is browned. Season with garlic salt and black pepper. Add garlic and zucchini and cook for another few minutes.
Stir in beef broth, wine, tomatoes, basil, oregano and tomato sauce. Bring to a boil. Reduce heat; simmer uncovered for few minutes. Add tortellini and cook for a few minutes. Add grated Parmesan cheese to soup. Season with salt and pepper to taste. If too thick add more broth. Garnish with shredded Parmesan cheese and basil before serving.
Mix broth and spinach.
Crush with hand the tomatoes over stockpot.
Italian sausage should be baked at 400\u00b0 for 45 minutes. Cool overnight and slice.
Add to soup.
Slice up 1 large onion. Brown onion and mushrooms in frying pan.
Add to soup.
Add Italian seasoning and salt and pepper to taste.
Add 1 pound of cheese tortellini.
Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
In a medium saucepan, bring the water and chicken broth to a boil. Mix in the cheese tortellini, chives and salt. Cook 10 minutes, until the tortellini floats to the top.
Melt butter over medium heat; add garlic and saute for two minutes.
Stir in chicken broth and tortellini; bring to a boil. Reduce heat and mix in Parmesan cheese.
Simmer 5 minutes (do not boil).
Stir in spinach, basil and tomatoes.
Simmer 2 minutes. Serve with fresh Parmesan cheese.
Bring the first 5 ingredients to a boil in Dutch oven over medium-high flame.
Stir in vegetables and tortellini.
Bring to a boil; simmer, uncovered, over low flame for 7 minutes or until tortellini is tender.
Stir in parsley.
Makes 6 to 8 servings.
or 30 minutes.
Add tortellini and parsley, stirring well.
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.
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.
ntil tender.
Meanwhile, cook tortellini in a saucepan of boiling
or later. Add cooked chicken, tortellini, garlic powder and salt. Bring