Saute onion, celery, carrots, and garlic in butter over medium heat until crisp-tender in a large stock pot or dutch oven.
Stir in water and boullion, and heat to boiling.
Add tortellini, and reduce heat to medium low.
Simmer 15-20 minutes or until tortellini are tender.
Stir in parsley, nutmeg, pepper. Sprinkle each bowl with cheese for garnish.
Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.
In a large kettle or Dutch oven combine chicken broth, seasoning packet from vegetables, tortellini and hot pepper sauce. Bring to boiling.
Add vegetables.
Return to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Add chicken and cook 5 to 7 minutes more or until tortellini is al dente (tender but still slightly firm) and vegetables tender.
Cook this simple, stir-together soup in less than 15 minutes.
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.
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.
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.
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.
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.
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.
Combine chicken broth, vinegar, soy sauce and ginger in saucepan.
Bring to a simmer.
Add tortellini and bok choy stems; simmer 15 minutes, removing tortellini after it tests done.
Add bok choy leaves, chicken and onions.
Cook just until bok choy leaves wilt.
Return tortellini to soup.
n the top of the soup with a spoon; discard. Mix
About 30 minutes before serving, cook meat in a soup pot on high heat.\tSpoon off extra fat.
Add tomatoes, undiluted soup, beans, tortellini, basil, 3 1/2 cups water and bring to a boil. Reduce heat to medium and cover.
Cook 10 minutes, stirring occasionally.
Add zucchini; cook uncovered 10 minutes or until tortellini is tender.
Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 6 minutes.
Add broth, tomatoes, picante sauce and basil; bring to boil.
Stir in tortellini; simmer 15 minutes.
Stir in green pepper.
Continue to simmer 3 to 4 minutes or until tortellini is tender.
Ladle into soup bowls.
Sprinkle with cheese.
Makes 8 servings, about 9 cups of soup.
Stir together water, soup, carrot, onion, seasoning and pepper.
Heat to boiling.
Reduce heat; cover and simmer 20 minutes.
Stir in tortellini and broccoli; cover and simmer 20 minutes more or until tortellini is tender.
Stir in chicken and Parmesan cheese.
Heat through.
Makes 4 main dishes.