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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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
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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