COLLECTION: Tortellini Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:26 +0200


From: (Cici)

Source: Sunset's Light and Healthy Cookbook

(Makes 10-12 servings)

4 1/2 qt  low-sodium chicken broth (homemade or canned)
1 pkg     (9 oz) cheese-filled spinach tortellini
3/4 lb    stemmed spinach leaves, rinsed well, drained, and chopped
1 lb      boneless and skinless chicken breasts, cut into 1/2-inch chunks
1/2 lb    mushrooms, sliced
1         medium-size red bell pepper, stemmed, seeded and diced (optional)
1 cup     cooked white or brown rice
2 tsp     dry tarragon leaves
Grated Parmesan cheese (optional)

In an 8-10 qt.  pot, bring chicken broth to a boil over high heat.  Add
tortellini, cook until al dente.  Add spinach, chicken, mushrooms, bell
pepper, rice, and tarragon; return to a boil over high heat.  Reduce
heat, cover, and simmer until chicken is no longer pink in the center
(about 2 minutes).  Offer with Parmesan if desired. 

Per serving: 201 calories, 4 g total fat (0.8 g saturated fat). 

From: (Ann Adamcik)


1 tsp       butter
3-4 cloves  garlic, finely chopped
2 cans      (14 oz. each) vegetable broth
1 pkg       (9 oz.) tortellini
1 can       (14 oz.) stewed tomatoes, chopped up
1/2 bunch   fresh spinach, cleaned, stemmed, and torn
~6-8        fresh mushrooms, sliced
6           fresh basil leaves or 1 Tbsp. dried basil
1/4 cup     shredded parmesan

Sautee garlic in butter.  Add broth and bring to boil.  Add tortellini
and simmer for about 5 minutes.  Add tomatoes, spinach, mushrooms, and
basil.  Simmer for 2-3 minutes.  Stir in parmesan and serve. 

From: (Debby Cooper)


1 lb       mild Italian sausage
2 cloves   garlic, crushed
7 cups     beef stock (or water)
5          beef bouillon cubes (ONLY if you use water)
1/4 cup    fresh parsley, chopped
1          onion, cut in eighths
2          zucchini, sliced
2          carrots, sliced
8 oz. can  tomato sauce
1 lb. can  whole, peeled tomatoes, crushed
8 oz. can  sliced mushrooms
1 pkg      fresh cheese tortellini
grated parmesan or romano cheese

Brown sausage in skillet, add garlic when grease has begun to bleed into
the skillet so it doesn't brown.  Drain sausage and add to beef stock
(or water with bouillon cubes dissolved in it).  Add parsely, onion,
carrots, tomato sauce, and tomatoes (squeeze them gently with your hand
as you drop them into pot).  Cook for about 1/2 hour.  Add zucchini and
mushrooms and cook until zucchini is tender.  Add tortellini and cook
until done, about 2 or 3 minutes.  Spoon into bowls and garnish with
grated cheese.  Serve with garlic bread. 



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