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.
Prep Time:
25 mins
Total Time:
35 mins
Servings:
6 side-dish or 4 main-dish servings
Ingredients
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1 cup chopped onion
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1 tablespoon olive oil or cooking oil
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2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut up
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1-1/2 cups reduced-sodium chicken broth
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1-1/2 cups water
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1 8-ounce can low-sodium tomato sauce
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1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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4 ounces packaged dried tortellini
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1/4 cup finely shredded Parmesan cheese
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Fresh sage (optional)
Directions
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 information
Calories 177, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 496 mg, Carbohydrate 23 g, Fiber 3 g, Protein 8 g. Exchanges: Vegetable 2, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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