Best 2 Tortellini With Vegetables Recipes

VEGETABLE TORTELLINI SOUP

Vegetable Tortellini Soup image

Healthy and flavorful Vegetable Tortellini Soup that's packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini.

Provided by Lauren Allen

Time 25m

Number Of Ingredients 15

Ingredients

1 Tablespoon olive oil
1/2 yellow onion (chopped)
2 ribs celery (, chopped)
2 cloves garlic (, minced)
1 14.5 oz can diced tomatoes (, undrained)
2 cups frozen mixed carrots, peas, corn, green beans
2 bay leaves
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary
2 teaspoons Italian seasoning
4 cups vegetable broth (, or low sodium chicken broth)
2 teaspoons Better than Bouillon Vegetable Base (,optional but recommended for richer flavor)
salt and freshly ground black pepper (, to taste)
10 ounces cheese tortellini (, refrigerated kind)
freshly grated parmesan cheese (for topping, optional)

Steps:

Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
Serve warm with a little parmesan cheese sprinkled on top, if desired.

Nutrition Facts : Calories 353 kcal, Carbohydrate 58 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 339 mg, Fiber 10 g, Sugar 20 g, ServingSize 1 serving

TORTELLINI WITH FRESH VEGETABLES

Tortellini with Fresh Vegetables image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

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