Cut sausage into 3/4 inch pieces, and brown in a stockpot, and drain.
Add water,stewed tomatoes, soup, coleslaw mix, and beans, and bring to a boil.
Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
Uncover, add tortellini, and cook 3-5 minutes or until pasta is tender.
Garnish with cheese, if desired.
In large saucepan, cook garlic in margarine over medium heat for 2-3 minutes.
Add broth and tortellini, heat to boil.
Reduce heat, simmer for 10 min, then add spinach and tomatoes.
Simmer 5 mins and serve with parmesan cheese.
In a large saucepan, saute crushed garlic in margarine.
Add chicken broth and tortellini and simmer for 10 minutes.
Add spinach, tomatoes and 1 or 2 breasts of chicken, shredded (optional).
Add oregano and pepper. Serve with fresh Parmesan cheese, crusty bread and a fruit salad.
Easy and delicious. Great for Super Bowl Sunday!
In a large saucepan over medium-high heat, cook garlic in margarine for 2 to 3 minutes.
Add broth and tortellini; heat to a boil.
Reduce heat; simmer 10 minutes.
Add spinach and tomatoes; simmer 5 minutes more.
Serve topped with cheese.
Over medium-high heat in large saucepan, cook garlic in 1 tablespoon margarine for 2 to 3 minutes.
Add broth and tortellini.
Heat to a boil.
Reduce heat and simmer 10 minutes. Add spinach and tomatoes.
Simmer 5 minutes more.
Serve topped with cheese.
In large saucepan, over medium-high heat, cook garlic in margarine for 2 to 3 minutes.
Add broth and tortellini.
Heat to a boil.
Reduce heat.
Simmer 10 minutes.
Add spinach and tomatoes.
Simmer 5 minutes more.
Serve topped with cheese.
In large saucepan over medium-high heat, cook garlic in margarine for 1 to 2 minutes.
Add broth and tortellini with the precooked meatballs and heat to a boil.
Reduce heat; simmer for 10 minutes.
Add spinach and tomatoes; simmer 5 minutes more. Serve topped with cheese.
*Be careful not to burn garlic.
Saute garlic in butter for 2 minutes.
Add tortellini and broth and bring to a boil.
Simmer for 10 minutes.
Add thawed spinach and tomatoes.
Simmer 5 minutes more.
Garnish with Parmesan cheese.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
o a boil and add tortellini; cook until pasta is heated
In 4-quart microwavable casserole, combine mushrooms, onions, carrots, zucchini, oil and garlic and stir to coat.
Cover and microwave on High (100%) for 6 minutes, stirring once halfway through cooking.
Add remaining ingredients except tortellini and stir to combine.
Cover and microwave on High for 6 minutes, stirring once halfway through cooking.
Add tortellini and stir to combine; cover and microwave on Medium (50%) for 5 minutes.
Let stand 5 minutes, stirring after 3 minutes, until tortellini are soft.
or 30 minutes.
Add tortellini and parsley, stirring well.
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.
ntil tender.
Meanwhile, cook tortellini in a saucepan of boiling
or later. Add cooked chicken, tortellini, garlic powder and salt. Bring
Saute onion, celery, carrots and garlic in melted margarine until tender-crisp, about 5 minutes.
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.
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.
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.