Best 5 Swiss Chard Soup With Tortellini And Sun Dried Tomatoes Recipes

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Swiss chard soup with tortellini and sun dried tomatoes is a flavorful and healthy meal that is perfect for a weeknight dinner or a casual lunch. This soup is packed with nutrients, thanks to the Swiss chard, which is a leafy green vegetable that is high in vitamins A, C, and K. The tortellini adds a hearty and filling element to the soup, while the sun dried tomatoes add a touch of sweetness and acidity. This soup is also relatively easy to make, and it can be tailored to your own taste preferences.

Here are our top 5 tried and tested recipes!

SWISS CHARD AND TORTELLINI SOUP



Swiss Chard and Tortellini Soup image

Swiss chard is a wonderful green that often gets overlooked. It has a slightly sweet flavor and a firm texture. The combination of Swiss chard, mushrooms and tortellini makes for a hearty and delicious soup. Serve this with garlic rubbed croutons for a filling and comforting meal. The better than bouillon makes for a nice flavor but you could always use chicken broth for this soup if you're not vegetarian:-)

Provided by Aioli_Queen

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1/2 teaspoon red pepper flakes
3 tablespoons fresh rosemary, minced
1 teaspoon kosher salt
1 medium vidalia onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
8 ounces cremini mushrooms, thinly sliced
1 lb swiss chard, sliced in ribbons (red, yellow, or white)
1 tablespoon better than bouillon vegetable stock base
10 cups vegetable broth
1 lb tortellini (fresh or frozen cheese or mushroom filled)
1 (15 ounce) can diced tomatoes with juice
2 tablespoons red wine vinegar
1/2 cup grated pecorino romano cheese (optional)

Steps:

  • Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
  • Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
  • Add the vegetable broth and bring to a gentle boil.
  • When the soup is gently boiling add the tortellini.
  • If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
  • If using fresh let them cook for about 2 minutes before adding the tomatoes.
  • Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
  • Turn off the heat and add the vinegar, stirring thoroughly.
  • Serve in deep bowls sprinkled with the Romano.

Nutrition Facts : Calories 349, Fat 12.7, SaturatedFat 3.8, Cholesterol 31.8, Sodium 869.7, Carbohydrate 48.1, Fiber 4.7, Sugar 6.5, Protein 13.6

SWISS CHARD STEW



Swiss Chard Stew image

Categories     Stew     Summer     Vegan     Chard     Simmer

Yield 8 or more servings

Number Of Ingredients 14

2/3 cup sun-dried tomatoes (not oil-cured)
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and finely diced
1 large bunch Swiss chard (10 to 12 ounces)
4 cups water
One 16-ounce can salt-free diced tomatoes, undrained
One 10- to 12-ounce package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed
1 1/2 teaspoons Italian herb seasoning
1 medium yellow summer squash, finely diced
2 tablespoons minced fresh dill, or 1 teaspoon dried
Salt and freshly ground pepper to taste
8 fresh basil leaves, thinly sliced

Steps:

  • Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
  • Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
  • Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
  • Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
  • Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
  • Nutrition Information
  • Per serving:
  • Calories: 115
  • Total fat: 4g
  • Protein: 5g
  • Fiber: 4g
  • Carbohydrate: 17g
  • Cholesterol: 0mg
  • Sodium: 437mg

TUSCAN CHARD AND CANNELLINI BEAN SOUP



Tuscan Chard and Cannellini Bean Soup image

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 55m

Yield 6

Number Of Ingredients 15

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

Steps:

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

SWISS CHARD BEAN SOUP



Swiss Chard Bean Soup image

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

TORTELLINI IN BROTH WITH SWISS CHARD AND PECORINO



Tortellini In Broth with Swiss Chard and Pecorino image

Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 5

3 1/2 cups low-sodium chicken broth
2-inch piece Pecorino Romano rind (optional), plus 1/4 cup shaved cheese for serving
1 package (8.8 ounces) cheese tortellini
1 bunch Swiss chard, ribs and stems removed, cut into 1-inch pieces
Lemon wedges (optional), for serving

Steps:

  • In a medium pot, bring broth, rind (if using), and 3 cups water to a boil. Add tortellini and cook according to package instructions. During last minute of cooking, add chard and cook until tender. Remove rind; serve soup with shaved cheese and lemon wedges if desired.

Nutrition Facts : Calories 252 g, Fat 5 g, Fiber 2 g, Protein 14 g

Tips:

  • Prep your ingredients: Chop your vegetables, herbs, and sun-dried tomatoes before you start cooking. This will save you time and make the cooking process smoother.
  • Use a large pot: This soup makes a big batch, so be sure to use a large pot that can hold at least 12 cups of liquid.
  • Don't crowd the pot: When you add the tortellini, don't overcrowd the pot. If necessary, cook the tortellini in batches.
  • Season to taste: Taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
  • Serve with a side of bread or salad: This soup is hearty and filling, but it's also delicious served with a side of bread or salad.

Conclusion:

This Swiss chard soup with tortellini and sun-dried tomatoes is a delicious and hearty meal that's perfect for a cold winter day. It's packed with vegetables, protein, and flavor, and it's sure to please everyone at the table. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!

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