Tomatotortellinisoup 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:

• 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

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.

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.

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.

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.

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
• If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
• Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
• Divide among serving bowls; garnish with pesto and Parmesan cheese.