Tomato Soup With Cheese Tortellini Food

TOMATO TORTELLINI SOUP

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

TOMATO SOUP WITH CHEESE TORTELLINI

Steps:

• In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

TORTELLINI TOMATO SPINACH SOUP

Steps:

• In a soup pot, heat olive oil over medium high heat.
• Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
• Add broth and tomatoes, turn heat up to high, and bring to a boil.
• Add the tortellini and cook according to package instructions.
• When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
• Serve immediately.
• Garnish each serving with a sprinkling of Parmesan.

TOMATO TORTELLINI SOUP

Steps:

• In a medium saucepan bring broth to boil.
• Add tortellini and reduce heat.
• Simmer uncovered for 5 minutes.
• In a bowl, whisk 1/3 c hot broth into the cream cheese spread until smooth.
• Return all to saucepan along with tomato soup.
• Heat through.
• Sprinkle with chives before serving.

TOMATO VEGETABLE SOUP WITH CHEESE TORTELLINI

Steps:

• In a pot on stovetop heat oil, add carrots, onion, celery, garlic, basil and pepper, cook on medium heat for about 5 minutes.
• Add vegetable stock and tomatoes, cook on high heat until you reach a boil.
• Add tortellini, chickpeas and beans, reduce to medium heat until tortellini are tender but firm, about 10 minutes.

CREAMY EASY TOMATO TORTELLINI SOUP

Steps:

• Sauté garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices.
• Bring to a simmer.
• Once simmering drop pasta into soup.
• Cook accordingly to package directions.
• Ladle into bowls, sprinkle with cheese! Enjoy!

CREAMY TOMATO, BASIL, & GARLIC CHEESE TORTELLINI SOUP

Steps:

• Sauté minced garlic in vegetable oil until slightly browned and fragrant.
• Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
• Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
• Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
• Goes great with side salad and bread.

AUTHENTIC TORTELLINI SOUP

Steps:

• Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
• Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.