Easy Weeknight Tortellini Soup
Easy Weeknight Tortellini Soup takes about 45 minutes from beginning to end. This recipe makes 6 servings with 338 calories, 21g of protein, and 15g of fat each. For $1.81 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 919 people were impressed by this recipe. It will be a hit at your Winter event. It works well as a reasonably priced soup. A mixture of olive oil, garlic cloves, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Fifteen Spatulas. Overall, this recipe earns a super spoonacular score of 91%. If you like this recipe, you might also like recipes such as Stuffed Pepper Soup : Easy Weeknight Dinner, Weeknight Tortellini Dinner Salad, and Weeknight Tortellini With Arugula & Crispy Prosciutto.
Servings: 6
Ingredients:
1 link spicy smoked andouille sausage, diced (0.25 lb link)
32 oz box beef broth
1 large carrot, chopped (about 1 cup)
10 oz package spinach or cheese tortellini
1 bunch collard greens, washed, stems removed and leaves chopped
2 sprigs fresh rosemary
2 garlic cloves, minced
1-2 tbsp olive oil
parmigiano reggiano, for grating
salt and pepper
1 large yellow onion, chopped (about 2 cups)
Equipment:
pot
frying pan
Cooking instruction summary:
Heat up the olive oil in a big soup pot set over medium heat, and add the onion, carrot, and rosemary. Season with a pinch of salt and pepper. Cook for 10 minutes until the ingredients have softened and the onions start to turn translucent. Add the sausage and cook for another 10 minutes, to let the flavor and fat render out of the sausage a bit and flavor the onions and carrots.Add the garlic and collard greens to the pan and let the greens wilt for about 5 minutes. Add the beef broth and bring the soup to a boil over high heat, then add the tortellini. Cook the tortellini for as long as the directions say, but if it's fresh tortellini it should be about 3-4 minutes. Taste the broth for seasoning and add salt and pepper as necessary. Remove the rosemary twigs and serve with a grating of fresh parmigiano reggiano. Enjoy!
Step by step:
1. Heat up the olive oil in a big soup pot set over medium heat, and add the onion, carrot, and rosemary. Season with a pinch of salt and pepper. Cook for 10 minutes until the ingredients have softened and the onions start to turn translucent.
2. Add the sausage and cook for another 10 minutes, to let the flavor and fat render out of the sausage a bit and flavor the onions and carrots.
3. Add the garlic and collard greens to the pan and let the greens wilt for about 5 minutes.
4. Add the beef broth and bring the soup to a boil over high heat, then add the tortellini. Cook the tortellini for as long as the directions say, but if it's fresh tortellini it should be about 3-4 minutes. Taste the broth for seasoning and add salt and pepper as necessary.
5. Remove the rosemary twigs and serve with a grating of fresh parmigiano reggiano. Enjoy!
Nutrition Information:
covered percent of daily need
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