Tortellini & Zucchini Soup

Tortellini & Zucchini Soup

·       1 tablespoons olive oil

·       1 large carrots, diced

·       1 celery, diced

·       1 large onion, diced

·       2 tablespoons minced garlic

·       1 teaspoon chopped fresh rosemary

·       6 cups vegetable broth

·       2 medium zucchini, diced

·       2 cups cheese tortellini

·       4 plum tomatoes, diced

·       2 tablespoons red-wine vinegar

    1.  Heat oil in a Dutch oven over medium heat.

    2.   Add carrots, celery, and onion; stir, cover, and cook stirring occasionally until the onion is soft and just beginning to brown, 6 to 7 minutes.

      3.  Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

      4.  Stir in broth and zucchini; bring to a boil.

      5. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.

      6.  Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down 6 to 10 minutes. 

      7. Stir vinegar into the hot soup just before serving.

Tortellini and Spinach in Garlic Broth

Tortellini and Spinach in Garlic Broth

2 tablespoons olive oil

5 cloves garlic, minced

1 carrot, sliced

1 cup green beans, chopped

6 cups veggie broth 

1 teaspoons salt

2 tomatoes, chopped

1 yellow squash, cut lengthwise and sliced

1 pound cheese tortellini 

1 pound spinach, stems removed, leaves washed well 

Grated Parmesan cheese, for garnish

1.  In a large pot, heat the oil over moderately low heat.

2.  Add the garlic, carrots, and green beans and cook, 

     stirring, for 1 minute.

3.  Add the broth and salt and bring to a boil.

4.  Reduce the heat and simmer, covered, for 10 minutes.

5.  Meanwhile, in a large pot of boiling, salted 

     water, cook the tortellini until just done. Drain.

6.  Add tomatoes, squash, and spinach to the soup and 

     cook about 3 minutes.

7.  Stir in the tortellini.

8.  Serve the soup sprinkled with grated Parmesan and 

     pass more of the grated cheese at the table.

Ravioli with Tomatoes White Beans and Escarole

Ravioli with Tomatoes White Beans and Escarole

6

9-ounce package fresh cheese ravioli or tortellini

2 cups cannellini beans, cooked

2 cups of tomatoes, diced

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon crushed red pepper

6 cups chopped fresh escarole or spinach

¼ cup water

¼ cup grated Asiago cheese

What escarole looks like

1. Cook pasta according to package directions, omitting salt and fat.

2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan.

3. Bring to a boil; stir in escarole.

4. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted.

5. Stir in pasta and water; cook 1 minute or until thoroughly heated.

6. Sprinkle with cheese as garnish.

Tuscan Tortellini Vegetable Soup

Tuscan Tortellini Vegetable Soup

A nice hearty soup for those colder days where you want to grab your favorite blanket and eat away the chill in the air. If the soup will be used for a few days then you may want to cook the tortellini separately and add as needed.  Also if the soup is not used in one sitting you may want to add the spinach to each bowl and ladle the soup over it.

2 Tbsp olive oil

1 1/2 cups chopped carrots 

1 1/2 cups chopped yellow onion

1 cup chopped celery 

2 cups chopped green beans, about 1-inch pieces

2 cups chopped zucchini 

4 cloves garlic, minced

6 cups of vegetable broth

4 cups of tomatoes, diced

1 tsp each dried basil and rosemary, crushed

1/2 tsp dried thyme

Salt and freshly ground black pepper, to taste

1 (9 oz) package 3-cheese tortellini

3 cups packed spinach

Parmesan cheese, freshly grated for serving

1. Heat olive oil in a large pot over medium-high heat.

2. Add carrots, onions, and celery and saute 3 minutes.

3. Add green beans and saute 3 minutes longer.

4. Add zucchini and garlic and saute 1 more minute.

5. Pour in broth and tomatoes.

6. Add basil, rosemary, thyme and season with salt and pepper to taste.

7. Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes.

8. Add tortellini and boil 5-7 minutes longer (If a more brothy soup is desired, then boil pasta separately from soup then add at the end). 

9. Stir in spinach and serve.

10. Serve warm topped with Parmesan cheese.