Fresh Spinach Tomato And Garlic Tortellini Soup Cooking Classy

Fresh Spinach Tomato And Garlic Tortellini Soup Cooking Classy Remove from boiling water, let cool on a cutting board (or for faster cooling chill in a bowl of ice water) then peel seed and dice into bite size pieces, set aside. in a pot, heat olive oil over medium heat, add onion and saute until tender, about 5 6 minutes. add garlic and saute 30 seconds longer. Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes. turn and break up beef and continue to cook until no longer pink. transfer beef to a paper towel lined plate while leaving 1 1 2 tbsp fat in pot (or add 1 1 2 tbsp olive oil and drain off fat). add onions, carrots, and celery to pot.

Tomato Spinach Tortellini Soup Cooking Classy Melt butter in a large saucepan over medium high heat. add garlic and sauté about 2 minutes. add broth and bring to a boil. add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh). add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. stir in spinach and basil and cook until wilted. In a large pot or dutch oven, heat the olive oil over medium heat. add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent. add the crushed tomatoes, vegetable broth, parmesan cheese, oregano, garlic powder, thyme, and kosher salt. bring to a simmer, then cook for 10 minutes. Sauté onion: melt oil and butter in a large saucepan over medium heat. add the onion and cook, stirring occasionally, for 5 minutes. add garlic and stir in the flour and cook for another minute. add tomatoes and seasoning: add the vegetable broth, diced tomatoes, tomato sauce, italian seasoning, and dried basil. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste. season with salt and black pepper, to taste. partially cover pot with a lid; bring to a simmer on low heat for 15 minutes. stir in the cream and tortellini, cook on medium low.