Best Tortellini And Bean Soup Recipes

CREAMY HAM, BEAN, AND TORTELLINI SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
• Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.

TORTELLINI, BEAN AND PESTO SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
• Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP

Steps:

• In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
• Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

TORTELLINI AND BEAN SOUP

Steps:

• In large saucepan, combine water, bouillon and tomatoes. Bring to a boil over medium-high heat.
• Add spinach, beans and tortellini; return to a boil. Reduce heat; boil gently 5 minutes or until tortellini is tender and soup is thoroughly heated, stirring occasionally.

TORTELLINI, BEAN AND PESTO SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
• Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

TORTELLINI, GREENS, AND BEAN SOUP

Steps:

• Instructions 1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery, garlic and basil and salt. Cook 5 minutes, stirring frequently. 2. Add spinach and continue cooking until greens are wilted, 4 to 5 minutes. 3. Add broth and bring to a boil. Add tortellini, chickpeas, tomato paste and pepper. Return soup to a boil. Reduce heat to medium-low and simmer, partially covered, 5 minutes. Garnish each serving with shaved Parmesan cheese, if desired. Serves 6. Nutritional Information Nutritional facts per serving: 250 calories, 8g fat, 11g protein, 33g carbohydrates, 3g fiber, 970mg sodium.

TORTELLINI, WHITE BEAN, AND TURNIP GREENS SOUP RECIPE

Steps:

• Heat oil in a Dutch oven over medium. Add onion, celery, carrot, and garlic, and cook, stirring often, until onion is tender and celery and carrot are almost tender, about 8 minutes. Add turnip greens, in 2 batches, stirring until wilted after each addition. Stir in broth, beans, and tomatoes, and bring to a boil over medium-high. Add tortellini, and cook until pasta is tender, about 4 minutes. Top with Parmesan.

ITALLIAN WHITE BEAN, PANCETTA AND TORTELLINI SOUP

Steps:

• In a large soup pot heat olive oil. Add pancetta and cook till crispy. Then add shallots, carrot,and garlic. Cook til tender. Add beans, Swiss chard and broth. Bring soup to boil and reduce to simmer, adding tortellini. Cook 5 minutes for fresh.

TORTELLINI AND BEAN SOUP

Steps:

• In large pot, saute onion, shallots and garlic in olive oil for about 3 minutes or until it begins to get golden in color. Add chicken broth and bring to boil. Add the tomates undrained, spinach, spices and beans and bring to boil. Reduce heat and simmer for 15 minutes. Add as much tortellini or pasta as you like - it absorbs the liquid and thickens the soup - and cook until done.

TORTELLINI, TOMATO, AND WHITE BEAN SOUP

Steps:

• Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
• Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
• Check the seasoning, add extra if desired. Enjoy!