Tortellini Soup Recipe

Name: Tortellini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 c. red wine; 2 c. beef broth; 1/2 small can tomato paste; pinch of sugar; 1 c. water; 2 c. canned tomatoes; 1 can dark red kidney beans; about 1 Tbsp. fresh parsley; 2 small zucchini, chopped; 1 celery stalk, sliced; 2 carrots, chopped; fresh pepper; frozen cheese tortellini; grated Parmesan cheese

Servings: persons

olive oil
1 medium onion, diced
2 cloves garlic, minced
1 c. red wine
2 c. beef broth
1/2 small can tomato paste
pinch of sugar
1 c. water
2 c. canned tomatoes
1 can dark red kidney beans
about 1 Tbsp. fresh parsley
2 small zucchini, chopped
1 celery stalk, sliced
2 carrots, chopped
fresh pepper
frozen cheese tortellini
grated Parmesan cheese

1
Saute garlic and onion in a little bit of olive oil.
2
Add beef broth, wine and water.
3
Simmer for about 15 minutes.
4
Add chopped carrots and celery.
5
Simmer for another 15 minutes.
6
Add tomatoes, zucchini, tomato paste, sugar, pepper and parsley.
7
Simmer for 30 minutes.
8
Add kidney beans and thawed tortellini.
9
Cook until beans and tortellini are done.
10
Garnish with Parmesan cheese.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: olive oil, 1 medium onion, diced, 2 cloves garlic, minced, 1 c. red wine, and more.

Yes, Tortellini Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortellini Soup

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