Best Baked Tortellini Soup Recipes

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

EASY TORTELLINI SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

TORTELLINI SOUP I

Steps:

• Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
• Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
• Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

BAKED TORTELLINI SOUP

Steps:

• Preheat oven to400 degrees.
• In roasting pan, combine sausage, onion, garlic and pepper. Add olive oil and toss to coat.
• Roast, uncovered, stirring occasionally, 20-30 minutes until sausage is browned.
• Remove from oven and reduce oven temperature to 325 degrees.
• Drain grease from sausage and cut into ¼ in slices.
• Return to roasting pan. Add beef broth, water, Italian seasoning, and carrots.
• Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven.
• Stir in tomatoes with juice, beans, olives, and zucchini. Bake 15-20 minutes.
• Add tortellini and bake 5 minutes longer.
• Garnish with parmesan cheese.
• The soup may also be prepared entirely on the stove.

SIMPLE TORTELLINI SOUP

Steps:

• 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.