Tomato Tortellini Soup Recipes

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TOMATO TORTELLINI SOUP



Tomato Tortellini Soup image

This Creamy Tomato Tortellini Soup is so easy and always a crowd-pleaser! Perfect for those chilly nights when you need a little comfort food in your life! Top with plenty of Parmesan cheese and serve with crusty Italian bread (and maybe a glass of red wine...) for an extra tasty meal!

Provided by Ashley Manila

Categories     Dessert

Number Of Ingredients 15

3 Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes (optional)
1 cup yellow onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
2 (28 fluid ounce) cans crushed tomatoes with basil
2 Tablespoons fresh basil, chopped
1 teaspoon Italian seasoning
1 teaspoon salt (more if needed)
1/2 teaspoon black pepper
1 and 1/2 teaspoons granulated sugar
3/4 cup heavy cream
(1) 20 ounce bag cheese tortellini
2 cups fresh spinach (add more if you want!)
Freshly grated parmesan cheese (optional)

Steps:

  • Add the olive oil to a large soup pot and bring to a simmer over medium heat. Add the crushed red pepper flakes and onion and sauté, stirring occasionally, for 5-7 minutes, or until softened.
  • Stir in the garlic and cook for 1 minute, or until fragrant.
  • Add in the broth and crushed tomatoes. Increase heat to medium-high and bring to boil.
  • Stir in the fresh basil, Italian seasoning, salt, pepper, and sugar. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool slightly.
  • Using a food processor or blender, working in small batches, puree the soup until completely smooth.
  • Return the soup to the pot, add the cream, and simmer over low heat for 10 minutes, or until slightly thickened. Stir in the tortellini and cook for 5 to 8 minutes, or until the tortellini is cooked through.
  • Stir in the spinach and cook for another 2 to 3 minutes, or until slightly wilted. Taste and adjust the seasoning, adding more salt and pepper if needed.
  • Ladle the soup into mugs or bowls and top each with plenty of Parmesan cheese. Serve warm!

TOMATO TORTELLINI SOUP



Tomato Tortellini Soup image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

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

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

TOMATO BASIL TORTELLINI SOUP



Tomato Basil Tortellini Soup image

When my husband and kids tried this soup, they all had to have seconds. Now they're happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. -Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes, undrained
1 carton (32 ounces) vegetable broth
1 tablespoon sugar
1 teaspoon dried basil
1 bay leaf
3 packages (9 ounces each) refrigerated cheese tortellini
3/4 cup half-and-half cream
Shredded Parmesan cheese and minced fresh basil

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.

Nutrition Facts : Calories 214 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Make and share this Tortellini Tomato Spinach Soup recipe from Food.com.

Provided by spatchcock

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 garlic clove, minced
4 -6 cups chicken broth or 4 -6 cups vegetable broth
1 (14 ounce) can whole tomatoes, coarsely chopped
1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
kosher salt
cracked black pepper
10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
1/4 cup freshly grated parmesan cheese (optional)

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.

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped
One 9-ounce package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

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.

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