VEGETABLE TORTELLINI SOUP RECIPE RECIPES

Name: Tomato Tortellini Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 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

TOMATO TORTELLINI SOUP RECIPE: HOW TO MAKE IT

Tomato Tortellini Soup Recipe: How to Make It 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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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

Number Of Ingredients 12

Ingredients

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, FatContent 11g fat (6g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 756mg sodium, CarbohydrateContent 27g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

VEGETABLE TORTELLINI SOUP | JERNEJ KITCHEN

Vegetable Tortellini Soup | Jernej Kitchen image

Vegetable Tortellini Soup is a light vegetarian meal that you can make in half an hour. Perfect for a busy weeknight family dinner.

Provided by Jernej Kitchen

Total Time 35 minutes

Prep Time 5 minutes

Yield serves 4 people

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
1/2 onion
1 tbsp all-purpose flour
1/2 tsp sugar
2 garlic cloves, minced
2 carrots, cut into 1/2 inch (1 cm) chunks
200 g (3/4 cup) tomato passata
1000 ml (4 cups) water or vegetable broth
1/4 tsp thyme
1/2 tsp oregano
200 g (1 1/4 cup) cooked chickpeas
200 g (1 1/4 cup) cooked small white beans
250 g (1/2 pound) cheese tortellini
1 tbsp fresh parsley, chopped

Steps:

Add olive oil to a pot and place over medium heat. Add diced onion, flour, and sugar. Cook for 5 minutes, stirring occasionally. Add the minced garlic and carrots. Saute for 5 minutes. Add the tomato passata, water (or vegetable broth), thyme, oregano, and season with salt and pepper. Cover the pot with a lid and leave to simmer for 15 minutes.
Add cooked and drained chickpeas, cooked and drained white beans, and tortellini to the pot. Bring to a boil, then cook for 5 minutes or until the tortellini cook.
Before serving, season the soup with salt and pepper to taste. Divide between four plates and sprinkle with chopped parsley. Optionally add a drizzle of olive oil and some shredded parmesan cheese on top or a teaspoon of ricotta cheese.

Nutrition Facts : ServingSize 4, Calories 418, SugarContent 11 g, SodiumContent 680 mg, FatContent 13 g, SaturatedFatContent 3.4g, TransFatContent 0 g, CarbohydrateContent 62 g, FiberContent 8.8 g, ProteinContent 17 g, CholesterolContent 26 mg

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