Healthy Tomato Tortellini Soup Recipes

TOMATO TORTELLINI SOUP

Steps:

• Combine all soup ingredients in a saucepan except cream. Bring to a boil, reduce heat and simmer 8 minutes.
• Meanwhile, cook tortellini according to package directions. Add chopped spinach to the boiling water 30 seconds before the tortellini is finished. Drain well.
• Blend soup mixture with a hand blender. Add in heavy cream and simmer an additional 5 minutes.
• Stir in tortellini and spinach if using.
• Place in serving bowls and top with fresh basil and parmesan cheese if desired.

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

HEALTHY TOMATO-TORTELLINI SOUP

Steps:

• In a stock pot, melt butter over MED-HI heat; saute onions and garlic.
• Add all ingredients except tortellini and Parmesan cheese.
• Bring to a boil.
• Reduce heat and simmer, covered, for about 15 minutes.
• While the mixture simmers, prepare tortellini according to package, undercook, slightly!
• Drain. Add tortellini to soup mixture and simmer for about 5 minutes.
• Adjust seasonings.
• Serve in bowls and top with cheese.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

CREAMY TOMATO TORTELLINI SOUP RECIPE - (4.4/5)

Steps:

• Sauté garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices, and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.

TOMATO TORTELLINI SOUP RECIPE

Steps:

• Cook tortellini according to package directions.
• Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Serve immediately.
• Garnish each serving with a sprinkling of Parmesan.