Best 9 Beef N Bean Tortellini Soup Recipes

TORTELLINI, BEAN AND PESTO SOUP

Steps:

• Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
• Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

TORTELLINI SOUP I

Steps:

• Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
• Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
• Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

CREAMY HAM, BEAN, AND TORTELLINI SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
• Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.

BEEF AND TORTELLINI SOUP

Steps:

• Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm. , In the same pan, saute the onion, celery and carrot in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender., Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

TORTELLINI BEAN SOUP

Steps:

• In a large saucepan heat oil over medium heat cook carrots, onion, garlic, basil and bay leaf. Stirring occasionally for 5 minutes.
• Add chicken stock and tomatoes, breaking tomatoes with back of spoon. Bring to a boil.
• Add tortellini return to boil.
• Reduce heat to medium heat cook stirring occasionally for about 10 minutes.
• Stir in black beans and season with pepper.
• Discard bay leaf. Ladle into bowl and sprinkle with cheese.

BEEF AND TORTELLINI SOUP

Steps:

• Chop roast, reserve juices, and set aside.
• Melt butter in a soup pot over medium to high heat; add onion, and saute 2 minutes. Add flour; cook, stirring constantly, 1 minute.
• Gradually add beef broth, and cook, stirring constantly, until mixture begins to thicken. Stir in roast, reserved juices, beans and pasta sauce.
• Bring to boil; stir in tortellini, and cook 5 minutes. Add spinach, and cook 1 minute.
• Serve immediately with garlic bread and salad or fresh steamed vegetables.

BEEF TORTELLINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.

SLOW COOKER BEEF-TORTELLINI SOUP

Steps:

• In 3 1/2 to 4-quart slow cooker,add beef, onion, carrot, celery, garlic, sugar, tomatoes, and beef consomme in order listed.
• Cover; cook on LOW heat setting 8 to 9 hours.
• About 25 mins before serving, stir in basil, frozen tortellini and green beans.
• Increase heat setting to HIGH. Cover;cook about 25 minutes or until beans are tender.

BEEF TORTELLINI SOUP RECIPE - (1/5)

Steps:

• In dutch oven cook ground chuck until browned and all juice is evaporated. Add tomato, onion soup, beans, tortellini, basil, and water. Heat until boiling, reduce heat to med-low cover and cook for 10 min, add zucchini and cook uncovered for an additional 10 minutes or until the tortellini are tender.