Renee's Kitchen Adventures

Monday, February 17, 2014

Creamy Tomato Tortellini Soup


I just love a good creamy tomato soup.

This recipe is a keeper.  The addition of cheese tortellini makes it a good hearty soup.



I found the original recipe over at Two Peas and Their Pod.  I knew right away this was going on my menu for the week.  I only made a few changes to adapt it to what we like and what I had on hand in the pantry.

Since Old Man winter refuses to let up...why not cook up a big pot of this delicious soup for dinner this week? 


Mmmmmmmm......



Creamy Tomato Tortellini Soup


Servings - 8   Serving size - 1/8 of recipe (about a cup)   Points Plus per Serving -7 Points+
Calories - 260,   Total Fat - 5.5g,   Carb. - 41.2g,   Protein - 11.9g,   Fiber - 3.2g*
(*nutritional values calculated using the specific brand products listed in ingredients)

Ingredients:
1 TBS olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
dash of crushed red pepper flakes
2 - 28oz. cans of seasoned diced tomatoes
4 cups low sodium, fat free chicken broth
1 TBS granulated sugar
salt and pepper, to taste
6 cups of Rosetto® frozen cheese tortellini (about a bag and a half)
1/2 cup fat free half and half
1/4 cup chopped fresh basil
basil and Parmesan cheese, for garnish (optional)

Directions:
  1. Heat oil in a large stock pot or dutch oven on med-high.  Add onion and cook for about 5 minutes or until it begins to get tender and translucent.  Add garlic and cook another 1-2 minutes, or until fragrant. 
  2. Add bay leaves and crushed red pepper.  Add canned tomatoes, chicken broth, and sugar.  Stir and bring to boil.  Turn down to simmer and cook until onions are soft. (about 30 minutes or so). 
  3. With immersion blender, blend the soup until smooth.  Test for salt and pepper and add as needed.  
  4. Turn heat back up to med-high and bring to boil.  Add in the frozen tortellini.  Cook until the pasta is tender and floats to the top. (about 5 minutes).  Take off heat and add in the half and half and the basil.  Stir.  
  5. Garnish with additional basil and Parmesan cheese, if desired.  (Garnish not included in nutritional information.)
Adapted from HERE

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Love, love, love this super filling soup.  But then again, I if I had to pick one soup I liked the best, it would be tomato.  Tomatoes are a good source of Vit A and C.  Canned tomatoes are picked and canned at their peak, making them the perfect choice for the winter months when fresh tomatoes can be bland and tasteless.  This soup makes a great meatless meal option.

Do you love soup?  What is your favorite kind of soup to enjoy?  





17 comments:

  1. LOVE! I've been wanting to make this one- looks so darn good. Tomato soup is one of my favs. I also love cauliflower and black bean

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  2. Yummmmm!!! This looks great, Renee!! It's heating up here in FL, but I can still go for a bowl or two of this!

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    1. Send some heat up here Marion...we'll take it!

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  3. Going on my menu! sounds so delish!

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  4. This looks delicious! Perfect on a old night.

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    1. Perfect on an old or a cold night Michele! lol

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  5. I do love soup and never seem to tire of having it. I can't choose a favorite I love them all.

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    1. I am becoming a soup lover too...but only homemade soups. I can pass on the canned stuff!

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  6. Hi Renee, this looks sooo good! Love soup! I think split pea with ham is my favorite. Hope all is well in your world my electronic friend!!! R

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    1. thanks Roz! I love split pea and ham too...love the smokiness it has!

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  7. I am so making this next week. I love everything about that dish! I could eat soup every day and never get sick of it. My store sells crushed tomatoes for .99 cents on sale so I stocked up last week - perfect!

    Have a great weekend Renee!

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    1. This soup has your name all over it Biz...minus the onions!

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  8. Sounds so good! I posted soup this week too...it was so cold the beginning of the week, and then it reached 75 the other day (with thunderstorms and tornado warnings!). So crazy, but I was practically giddy with the warm weather!!

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