How To make Tortellini Stew with Autumn Vegetables
1 T Olive oil
9 oz Fresh tortellini (Contadinia
Or something similar--NOT Dried) 1 md Onion, sliced 1/8" thick
24 oz Stewed tomatoes, undrained
1 1/2 c Tomato juice
2 c Green beans, cut (fresh or
Frozen) 1/4 lb Mushrooms, sliced thin
1 sm Potato, cubed (unpeeled)
8 oz Corn, canned or frozen
3 Cloves garlic, chopped
(more, to taste) 2 t Dried basil
1 T Dried mint
1 c Fresh parsley sprigs
1/3 c [soy] parmesan cheese,
Grated Heat oil in large pot. Add tortellini and onion, brown over high heat, stirrin g often, 1-2 minutes or until tortellini is nicely brown. Add all remaining ingredients except parsley and parmesan. Stir and bring to a simmer over mediu m heat. Cover and cook 10-15 minutes or until vegetables are crisp but tender. Just before serving, stir in parsley. Sprinkle with parmesan. Posted to rec.food.veg.cooking by MH6261A@american.edu (Margaret E. Hyland) 9 Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
How To make Tortellini Stew with Autumn Vegetables's Videos
Fall Favorites | Creamy Tortellini Vegetable Soup | Devon Windsor
Happy fall y'all! Fall is definitely one of my favorite seasons. Although here in Miami we don't get that perfect crisp fall weather, I still love all the traditions of pumpkin carving, apple cider, scary movies and my fall FAVORITE recipes! Today I am whipping up Half Baked Harvests Creamy Tortellini Vegetable Soup! It is super easy and delicious, perfect for those crisp, cozy, fall days and nights! Hope you enjoy, and if you make it, tag me in your story!
xx
chef dev
Ingredients-
1/4 cup extra virgin olive oil
1 yellow onion, chopped
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1-2 teaspoons fennel seeds use to your taste
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 tablespoons tomato paste
6 carrots, chopped
4 celery stalks, chopped
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese, plus more for serving
1 pound fresh cheese tortellini
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Tuscan Tortellini Vegetable Soup
I loved this Tuscan Tortellini Vegetable Soup from Pampered Chef's TasteBuds recipes in October! I used the Slow Cooker setting on my Quick Cooker, which worked out really well! The flavor of the soup was delicious and paired with the super easy to make Italian Herb Bread, the result was perfect for an evening in autumn!
Tortellini fall #shorts
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Sausage Tortellini Soup: Comfort food in a bowl!
Easy Sausage Tortellini Soup! Sausage tortellini soup is a comfort food in a bowl! It’s loaded with fresh veggies, hearty Italian chicken sausage, tortellini, and in a rich tomato broth. This tortellini soup is ready start to finish in 30 minutes.
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? PANS:
???? COOKBOOK:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 2 tablespoons extra virgin olive oil
???? 1 yellow onion, chopped
???? 2 large carrots, peeled and sliced into thin rounds
???? 3 garlic cloves, chopped
???? 1 pound Italian chicken sausage, mild or hot, casings removed
???? 1 15-ounce can tomato sauce
???? 4 cups low-sodium vegetable or chicken broth
???? 2 teaspoons Italian seasoning
???? 9 ounces cheese tortellini
???? 3 cups packed fresh baby kale leaves or chopped kale, thick stems removed
???? 1 tablespoon all-purpose flour
???? ½ cup whole milk at room temperature
???? Grated Parmesan cheese, to taste (optional)
???? Red pepper flakes, to taste (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:36 Cooking the veggies
1:04 What kind of sausage do you use?
1:31 Adding the liquids
1:40 Spice it up!
1:53 Cooking the soup
2:04 Adding the tortellini
2:24 Finishing touches
2:59 Taste test
#tortellinisoup #sausage #tortellini #easysoup #souprecipe #soupseason #easysouprecipes #onepotmeal #comfortfood #soup #tortellini #mediterraneanrecipe
Creamy Tomato & Tortellini Soup | 20 Minute Dinner Recipe
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Make this Delicious Fall Soup:Butternut Squash & Tortellini Soup with Spinach and Feta
Print the exact recipe here:
Ingredients
1 butternut squash, peeled and cubed
1 onion, cubed
2 carrots, peeled
2 whole heads of garlic
olive oil
salt to taste
freshly cracked black pepper, to taste
1/2 teaspoon or more crushed red pepper flakes
8-12 cups broth
1 pound (500g) baby spinach leaves
1 teaspoon dried thyme
1 pound (500g) tortellini pasta
1 cup heavy cream
feta cheese
Instructions
Preheat the oven to 400 °F, 200 °C.
Place the butternut squash cubes, onion, and carrots on a baking pan. Drizzle with olive oil and season with salt and black pepper.
Cut a quarter inch from the top of the garlic heads and place them in foil. Drizzle the garlic with olive oil and season with salt. Close the foil by bunching it together.
Roast the veggie tray for about 40 minutes or until fork-tender.
Roast the garlic for 50-60 minutes. The garlic is ready when it is golden and soft.
Transfer the roasted veggies to a blender and add some broth. Squeeze the garlic cloves into the blender. Puree until smooth.
Pour the mixture into a large pot and add the remaining broth, crushed red pepper flakes, thyme, and season with salt and pepper. Bring to a boil and add the spinach. Add the tortellini pasta and cook according to the package instructions. Fresh tortellini usually takes 2-3 minutes and dried takes 8-10. Add the heavy cream and adjust the seasoning if needed.
Serve topped with crumbled feta cheese. Kali Orexi!
Notes
Instead of tortellini, other pasta can be used:
ravioli
gnocchi
orzo or orichetti
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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