Best Tortellini And Tomato Soup With Rosemary Recipes

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

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

TOMATO TORTELLINI SOUP RECIPE

Tomato Tortellini Soup Recipe image

Our tomato tortellini soup is the perfect recipe for Fall weather. It is the best soup recipe to make if you enjoy creamy, tomato, and pasta goodness.

Provided by Camille Beckstrand

Categories Soup

Time 30m

Number Of Ingredients 11

Ingredients

9 ounces frozen cheese tortellini
2 (10.75 ounces) tomato soup
2 cups chicken broth
2 cups milk (we used skim)
2 cups half and half
½ cup sun dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 263 kcal, Carbohydrate 24 g, Protein 12 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 668 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

TORTELLINI AND TOMATO SOUP WITH ROSEMARY

Tortellini and Tomato Soup With Rosemary image

Source: Cottage Living magazine 10/2007. In place of spinach in this soup, you can substitute any leafy green, such as Swiss chard, escarole, and arugula.

Provided by Eris4752

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
6 cups low sodium chicken broth
2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
12 ounces cheese-filled tortellini or 9 ounces fresh ravioli
3 cups chopped fresh spinach leaves or 10 ounces thawed and drained package frozen leaf spinach
sea salt, to taste
fresh ground pepper, to taste
prepared pesto sauce or freshly grated parmesan cheese, for topping

Steps:

Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.

Nutrition Facts : Calories 186.3, Fat 12.6, SaturatedFat 2.1, Sodium 132.4, Carbohydrate 12.8, Fiber 2.2, Sugar 4.5, Protein 9.2

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