Best Tomato Soup With Cheese Tortellini Recipes
TOMATO TORTELLINI SOUP
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
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 SOUP WITH CHEESE TORTELLINI
"Tortellini gives this garden-fresh tomato soup stick-to-your-ribs goodness," says Susan Peck, a busy mother of four. It's a staple on her table in Republic, Missouri.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 609mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
TOMATO BASIL TORTELLINI SOUP
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
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
TOMATO TORTELLINI SOUP
Make and share this Tomato Tortellini Soup recipe from Food.com.
Provided by Kathy
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan bring broth to boil.
- Add tortellini and reduce heat.
- Simmer uncovered for 5 minutes.
- In a bowl, whisk 1/3 c hot broth into the cream cheese spread until smooth.
- Return all to saucepan along with tomato soup.
- Heat through.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 375.2, Fat 16.1, SaturatedFat 9.1, Cholesterol 58, Sodium 1401.1, Carbohydrate 42, Fiber 2.1, Sugar 7.6, Protein 16.2
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