tortellini pasta

A light vegetarian soup loaded with cheesy pasta, tomatoes, and spices, this Crockpot Tomato Tortellini Soup is quick to put together and is a sure crowd pleaser!

Crockpot Tomato Tortellini Soup Recipe

onion

garlic (left whole)

(14.5) oz cans Red Gold Whole Peeled Tomatoes

(15 oz) can Red Gold Tomato Sauce

vegetable broth

brown sugar (packed)

basil

oregano

salt

pepper

bay leaf

non fat plain greek yogurt

parmesan cheese

(20 oz) package refrigerated three-cheese tortellini

Grease crockpot.

Place onion, garlic, tomatoes, tomato sauce, broth, brown sugar, dried basil, dried oregano, salt, pepper, and bay leaf into crockpot.

Stir to combine.

Cover and cook on HIGH for 3-4 hours or LOW 7-8 hours.

Remove bay leaf and blend until smooth (either using a stick blender directly in crockpot or in your stand blender).

Place soup back into crockpot (if using your stand blender).

Stir in greek yogurt, parmesan, and tortellini.

Cover and cook on HIGH for an additional 15-30 minutes or until tortellini is warmed through.

Serve and enjoy!

A comforting Italian wedding soup recipe! A flavorful marriage of healthy ingredients like tender turkey meatballs, spinach, carrots, and tortellini pasta.

Italian Wedding Soup with Turkey Meatballs

turkey

breadcrumbs

parmesan cheese (plus more for garnish)

Italian parsley leaves (finely chopped)

garlic

black pepper

olive oil

carrots (¼-inch dice)

celery (¼-inch dice)

unsalted chicken broth

cheese tortellini

baby spinach

black pepper (as needed for seasoning)

Set oven rack to the center position and preheat to broil.

Line a large sheet pan with foil and grease with olive oil. Set aside.

In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.

Roll turkey meatball mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). Recipe makes about 20 to 22 meatballs.

Evenly place meatballs onto the greased sheet pan.

Broil meatballs for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.

Meatballs

Heat olive oil over medium heat in a large heavy-bottomed pot.

Add garlic, onion, carrots, and celery. Saute until vegetables have softened, about 5 minutes, stirring occasionally.

Add ½ teaspoon salt, stir and cook another 2 minutes.

Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook 5 minutes.

Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to manufacturer&#x27;s instructions. Turn off heat.

Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.

Serve soup topped with grated parmesan cheese and freshly cracked black pepper.

Soup

Roasted Red Pepper Pasta is an easy weeknight meal made by blending roasted bell peppers into a creamy sauce with tortellini, spinach, and cheese.  

Roasted Red Pepper Pasta

tortellini ((the refrigerated kind), cheese

Tablespoons butter

onion (, chopped)

garlic (, minced)

red bell peppers

chicken broth

salt and black pepper (, to taste)

heavy whipping cream

spinach leaves

parsley

Cook pasta according to package instructions. Drain, rinse with cold water, and set aside.

Turn oven to HIGH broil. Place the red bell pepper halves, skin side up, on a foil lined baking sheet. Press them flat with your hand.  Broil on the top rack of your oven for 10 minutes, or until the skins are mostly black. Remove from oven and transfer charred peppers to plastic bag. Close the opening and allow the peppers to steam in the bag for at least 10 minutes.

In the meantime, melt the butter in a large skillet over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes. Transfer the mixture to your blender or food processor. 

Remove the bell peppers from the bag and peel the outer blackened skins off the tops of the peppers--they should slide off easily. Add the peppers to the blender. Process everything until smooth.

Pour the mixture back into your skillet over medium heat. Add chicken broth and season with salt, and pepper. Stir in cream. Stir in spinach. Add the cooked tortellini noodles and toss to coat. Add most of the parmesan cheese (reserving a little for topping in each individual bowl). Sprinkle parsley on top.

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Top 3 tortellini pasta recipes from across the web

The most viewed tortellini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Tomato Tortellini Soup Rec...

Italian Wedding Soup with Turkey Me...

Roasted Red Pepper Pasta

The most viewed tortellini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine