Fresh Tomato Soup with Tortellini

The choice is yours. Make subtle flavor changes to this garden-fresh soup by adding tortellini, the little hat-shape pasta, filled with meat, cheese, or vegetable.

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  • Makes: 4 servings
  • Yields: 6 side-dish or 4 main-dish servings
  • Prep: 25 mins
  • Cook: 10 mins
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Fresh Tomato Soup with Tortellini
tablespoon olive oil or cooking oil
pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut up
1 1/2
cups reduced-sodium chicken broth
1 1/2
cups water
8 ounce can low-sodium tomato sauce
tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
teaspoon salt
teaspoon pepper
ounces packaged dried tortellini
Fresh sage (optional)
  1. In a large saucepan cook onion in hot oil until tender. Add tomatoes, broth, water, tomato sauce, sage, salt, and pepper. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Remove from heat and cool slightly.
  2. Meanwhile, cook tortellini according to package directions; drain. Press tomato mixture through a food mill. (Or, place one-third to one-half of the mixture at a time in a blender container or food processor bowl. Cover and blend or process until smooth.)
  3. Return mixture to pan. Add drained tortellini; heat through. To serve, ladle into soup bowls; sprinkle with cheese. If desired, garnish with sage. Makes 6 side-dish or 4 main-dish servings.
Nutrition Facts (Fresh Tomato Soup with Tortellini)
    Per serving:
  • 177 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 496 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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