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.
Mix tomato soup as usual.
Chop vegetables in bite-size pieces. Cook tortellini al dente.
Combine in large pot.
Season as you wish.
Add cayenne pepper or Tabasco sauce.
Use your imagination. Quick and easy.
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.
Saute garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
Bring to a simmer.
Once simmering drop pasta into soup.
Cook accordingly to package directions.
Ladle into bowls, sprinkle with cheese! Enjoy!
Bring broth to a boil in a large saucepan.
Add tortellini and cook for 5 minutes.
Add remaining ingredients; bring to a boil and cook 5 minutes longer.
Top with grated Parmesan cheese if desired.
In large Dutch oven over medium heat, melt butter.
Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
Sprinkle with additional Asiago cheese.
Season with salt and pepper, to taste, if desired.
This makes 8 servings at 1 cup each.
ncluded the recipe for La Madeleine's popular tomato basil soup. I continue
tir and then add the tomato paste. Season with a little
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
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano
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.
Heat olive oil over high heat in a large soup pot.
Add the onion, celery, and carrots; saute until the onions turn clear.
Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
Coat soup pan with olive oil. Add onion and garlic and saute till soft.
Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
Add chicken broth and stir in tomato paste till blended.
Simmer for 20 minutes
Add light cream and parmesan cheese.
Add tortellini and cook till tender (at least 15 minutes).
In a medium saucepan, bring broth to a boil & add the tortellini.
Reduce heat and simmer, uncovered, for 5 minutes.
In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
When smooth, return to the saucepan along with tomato soup; heat through.
Sprinkle with chives before serving.
Brown the Italian sausage (taken from casing) and the onion. Add the beef broth, diced tomato and tomato juice; cook for 45 minutes. Cook the tortellini for about 7 minutes. Cook the carrots in microwave until half done. Add the cooked tortellini, carrots and the zucchini to the soup. Cook until the zucchini is tender.