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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  • 1 cup chopped onion
  • 1 tablespoon olive oil or cooking oil
  • 2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut up
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 1/2 cups water
  • 1 8 ounce can low-sodium tomato sauce
  • 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces packaged dried tortellini
  • 1/4 cup finely shredded Parmesan cheese
  • Fresh sage (optional)
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.
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.)
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 information

Per Serving: cal. (kcal) 177, Fat, total (g) 6, chol. (mg) 3, sat. fat (g) 1, carb. (g) 23, fiber (g) 3, pro. (g) 8, sodium (mg) 496, Vegetables () 2, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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