Tomato Vegetable Soup With Cheese Tortellini Food

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TOMATO BASIL TORTELLINI SOUP



Tomato Basil Tortellini Soup image

When my husband and kids tried this soup, they all had to have seconds. Now they're happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. -Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes, undrained
1 carton (32 ounces) vegetable broth
1 tablespoon sugar
1 teaspoon dried basil
1 bay leaf
3 packages (9 ounces each) refrigerated cheese tortellini
3/4 cup half-and-half cream
Shredded Parmesan cheese and minced fresh basil

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.

Nutrition Facts : Calories 214 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

TORTELLINI VEGETABLE SOUP



Tortellini Vegetable Soup image

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. -Deborah Hutchinson Enfield, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

Steps:

  • In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

TOMATO SOUP WITH CHEESE TORTELLINI



Tomato Soup with Cheese Tortellini image

"Tortellini gives this garden-fresh tomato soup stick-to-your-ribs goodness," says Susan Peck, a busy mother of four. It's a staple on her table in Republic, Missouri.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon butter
2 pounds plum tomatoes, seeded and quartered
3 cups reduced-sodium chicken broth or vegetable broth
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh basil
1/4 teaspoon salt
Dash pepper
1 cup dried cheese tortellini
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 609mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

TOMATO TORTELLINI SOUP



Tomato Tortellini Soup image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

GARDEN TOMATO VEGETABLE SOUP



Garden Tomato Vegetable Soup image

I wanted to create a great vegetable soup that I could make at home. I love Panera Bread's 'Garden Vegetable', so I decided to use that as inspiration for my own recipe and it turned out even better!

Provided by s. anne

Categories     Clear Soup

Time 35m

Yield 8-11 serving(s)

Number Of Ingredients 13

5 cups vegetable stock
1 cup tomato puree
2/3 cup water
1/3 cup small semolina pasta
1 (14 ounce) can diced tomatoes
1 1/2 cups frozen sweet whole kernel corn
1 1/2 cups crinkle cut frozen carrots
5 stalks celery hearts, chopped
1 sliced red bell pepper
1 small zucchini, thinly sliced
1 tablespoon garlic salt
1 tablespoon extra virgin olive oil
1 small yellow onion, finely chopped

Steps:

  • Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
  • Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
  • Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
  • After all vegetables have been chopped/sliced, add to mixture.
  • Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!

MINUTE TOMATO SOUP WITH TORTELLINI



Minute Tomato Soup with Tortellini image

I whipped this delicious soup up on a chilly day when a friend and I both craved our favorite cold weather combo, grilled cheese sandwiches and tomato soup. Although it only takes a minute to throw together, this soup tastes anything but ordinary. Enjoy! The tortellini is actually half of a 9 ounce package.

Provided by STACEYO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 (10.75 ounce) cans condensed tomato soup
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried parsley
¾ teaspoon ground black pepper
4 ½ ounces fresh tortellini pasta

Steps:

  • Prepare soup in a medium saucepan according to package directions. Add the oregano, basil, parsley and ground black pepper, stirring well, over medium heat. Simmer for 5 minutes, reduce heat to low and add the tortellini. Continue to simmer for 5 more minutes, or until tortellini is cooked.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 31.2 g, Cholesterol 7.4 mg, Fat 4.4 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 924.7 mg, Sugar 10.9 g

TORTELLINI VEGETABLE SOUP



Tortellini Vegetable Soup image

From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.

Provided by ksduffster

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup water
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups reduced-sodium chicken broth
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 cups frozen mixed vegetables
1 1/4 cups cheese tortellini
1 tablespoon fresh parsley, minced

Steps:

  • In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
  • Stir in frozen vegetables and tortellini.
  • Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
  • Stir in parsley.

Nutrition Facts : Calories 119.5, Fat 1.5, SaturatedFat 0.3, Sodium 313.3, Carbohydrate 23.4, Fiber 6.1, Sugar 4, Protein 7

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!

Provided by Shakespearette

Categories     Potato

Time 50m

Yield 16 cups, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Saute onions with olive oil, salt, and pepper until translucent.
  • Set aside.
  • Dice potatoes, carrots, and celery.
  • Set aside.
  • In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
  • Add vegetables and stewed tomatoes.
  • Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8

SPINACH TOMATO TORTELLINI SOUP



Spinach Tomato Tortellini Soup image

Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don't forget the sprinkle of Parmesan cheese-it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 12

3/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally. , Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

VEGETABLE TORTELLINI SOUP



Vegetable Tortellini Soup image

Healthy and flavorful Vegetable Tortellini Soup that's packed with veggies like carrots, green beans, celery, corn, and peas, plus tender bites of cheese tortellini.

Provided by Lauren Allen

Categories     Main Course     Soup

Time 25m

Number Of Ingredients 15

1 Tablespoon olive oil
1/2 yellow onion (chopped)
2 ribs celery (, chopped)
2 cloves garlic (, minced)
1 14.5 oz can diced tomatoes (, undrained)
2 cups frozen mixed carrots, peas, corn, green beans
2 bay leaves
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary
2 teaspoons Italian seasoning
4 cups vegetable broth (, or low sodium chicken broth)
2 teaspoons Better than Bouillon Vegetable Base (,optional but recommended for richer flavor)
salt and freshly ground black pepper (, to taste)
10 ounces cheese tortellini (, refrigerated kind)
freshly grated parmesan cheese (for topping, optional)

Steps:

  • Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
  • Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
  • Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
  • Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
  • Serve warm with a little parmesan cheese sprinkled on top, if desired.

Nutrition Facts : Calories 353 kcal, Carbohydrate 58 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 339 mg, Fiber 10 g, Sugar 20 g, ServingSize 1 serving

HAMBURGER-VEGETABLE SOUP WITH TORTELLINI



Hamburger-Vegetable Soup With Tortellini image

Make and share this Hamburger-Vegetable Soup With Tortellini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 cup chopped yellow onion
1 teaspoon vegetable oil, if needed
1 (14 1/2 ounce) can tomatoes, coarsely chopped, with juice
6 cups beef stock or 6 cups broth
2 cups tomato juice
1/2-1 teaspoon dried thyme
1 teaspoon salt
fresh ground pepper
2 teaspoons Worcestershire sauce
Tabasco sauce (to taste)
1 (10 ounce) package frozen mixed vegetables, rinsed (I use soup vegetables)
1 (9 ounce) package cheese-filled tortellini
fresh grated parmesan cheese, for topping

Steps:

  • In a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking).
  • Add in tomatoes, stock, tomato juice, thyme, salt, pepper, Worcestershire sauce, and Tabasco sauce.
  • Bring to a boil.
  • Lower heat to medium-low; simmer, uncovered, for 30 minutes.
  • Increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender.
  • Ladle into individual soup bowls; sprinkle cheese on top.

Nutrition Facts : Calories 359, Fat 12.4, SaturatedFat 5, Cholesterol 67, Sodium 1857.7, Carbohydrate 36.1, Fiber 4.5, Sugar 6.4, Protein 26.9

TOMATO TORTELLINI SOUP RECIPE



Tomato Tortellini Soup Recipe image

Our tomato tortellini soup is the perfect recipe for Fall weather. It is the best soup recipe to make if you enjoy creamy, tomato, and pasta goodness.

Provided by Camille Beckstrand

Categories     Soup

Time 30m

Number Of Ingredients 11

9 ounces frozen cheese tortellini
2 (10.75 ounces) tomato soup
2 cups chicken broth
2 cups milk (we used skim)
2 cups half and half
½ cup sun dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese

Steps:

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

Nutrition Facts : Calories 263 kcal, Carbohydrate 24 g, Protein 12 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 668 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

TOMATO VEGETABLE SOUP WITH CHEESE TORTELLINI



Tomato Vegetable Soup With Cheese Tortellini image

Make and share this Tomato Vegetable Soup With Cheese Tortellini recipe from Food.com.

Provided by LUv 2 BaKE

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 medium carrots, sliced
1 medium onion, chopped
1 stalk celery, sliced
2 garlic cloves, minced
1 teaspoon dried basil
1/4 teaspoon ground pepper
3 cups vegetable stock or 3 cups chicken stock
28 ounces canned tomatoes, chopped
250 g cheese tortellini
1 cup chickpeas, rinsed and drained
1 cup frozen green beans

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.

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TORTELLINI VEGETABLE SOUP - THE WASHINGTON POST
Add the tortellini, return the broth to a boil, then cook, uncovered, 1 minute less than the directions on the package indicate; the tortellini should rise and float. Stir in …
From washingtonpost.com
Is Accessible For Free True
Calories 226 per serving
Servings 6
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CREAMY TOMATO PARMESAN TORTELLINI SOUP - SIMPLY SCRATCH
Stir in broth and crushed tomatoes. Add a little water to the can to get any tomatoes stuck to the can. Cover and bring to a boil, reduce heat to medium-low and add in the tortellini. Cook (uncovered) for 10 to 12 minutes or until tender. Next, stir in heavy cream, parmesan cheese and chopped spinach.
From simplyscratch.com
5/5 (1)
Total Time 1 hr
Category Soups, Stews & Chilis
Calories 510 per serving
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TOMATO TORTELLINI SOUP - HUNGRY FOODIE
How to make Tortellini Tomato Soup. STEP 1: To a large dutch oven over medium heat, add the olive oil and onion. Cook until the onions are translucent, about 5 minutes. Add in the garlic and cook for an additional 1 to 2 minutes. STEP 2: Stir in the Italian seasoning, salt, pepper, and red pepper flakes. STEP 3: Mix in the crushed tomatoes, and ...
From hungryfoodie.com
5/5 (2)
Total Time 37 mins
Category Soup Recipes
Calories 343 per serving
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INSTANT POT CREAMY TORTELLINI SOUP - PRESSURE LUCK COOKING
I've seen all the tortellini soup recipes out there (and there's a LOT). But your search ends here. My version is loaded with those little pasta purses swimming in a medley of a creamy, cheesy, tomato-based broth along with a burst of sweet tomatoes and fresh basil. It also couldn't be easier as you just add everything to the Instant Pot, hit a button, stir and it's done. …
From pressureluckcooking.com
5/5 (1)
Category Soups & Stews
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TORTELLINI SOUP - SPACESHIPS AND LASER BEAMS
STEP THREE: Add the vegetable broth, stewed canned tomatoes (that have been rough chopped) along with the liquid from the can, the cooked mild Italian sausage, and 2 tablespoons of fresh chopped basil. Simmer for 30 minutes. STEP FOUR: Add the fresh chopped kale and fresh cheese tortellini to the pot of soup.
From spaceshipsandlaserbeams.com
Cuisine American
Total Time 1 hr
Category Soup
Calories 337 per serving
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44 EASY AND TASTY TOMATO TORTELLINI SOUP RECIPES BY HOME ...
Tomato Tortellini Soup. tomato soup - 10 3/4 oz • cheese tortellini - 9 oz • chopped oil packed sun-dried tomatoes • veg. or chicken broth • milk • half-n-half • onion powder • garlic powder. 15 mins. 6 servings. luv2cook!
From cookpad.com
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CREAMY TOMATO SOUP RECIPES ALL YOU NEED IS FOOD
Steps: Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
From stevehacks.com
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TOMATO SOUP WITH CHEESE TORTELLINI RECIPES
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.
From tfrecipes.com
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CHEESE-FILLED TORTELLINI SOUP | EATWHEAT.ORG
In a Dutch oven or large pot, add the vegetable oil over medium heat. Add the onions and garlic and sauté until tender. Add the tomato sauce, broth, diced tomatoes and seasoning; bring to a boil. Add the tortellini and cook until tender, about 5 minutes, stirring occasionally. Stir in the heavy whipping cream, parmesan cheese and fresh basil.
From eatwheat.org
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TORTELLINI SOUP RECIPES - CDKITCHEN
While you can make tortellini from scratch, most recipes call for refrigerated, dried, or frozen pasta to keep things simple. The broth in the tortellini soups can vary from a light chicken broth to a hearty cream soup to a rich tomato-based mixture. Other ingredients will be widely varied as well including meats like chicken or meatballs and ...
From cdkitchen.com
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GARDEN VEGETABLE SOUP WITH CHEESE TORTELLINI RECIPES
2022-01-17 · Vegetarian Tortellini Soup: As written, this tortellini soup recipe is meatless, but to make it vegetarian, use vegetarian tortellini, a vegetable broth — either homemade or store-bought — and leave out the parmesan cheese. You could always substitute the parmesan for another vegetarian-friendly cheese like cheddar or fontina cheese.
From tfrecipes.com
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PROGRESSO TRADITIONAL CHEESE TORTELLINI ... - OPEN FOOD FACTS
0.2 g Saturated fat in low quantity. 2.86 g Sugars in low quantity. 0.672 g Salt in moderate quantity. Serving size: 1 cup (245 g) (245 g) Comparison to average values of products in the same category: Soups (10534 products) Meals (55506 products) % of difference value for 100 g / …
From world.openfoodfacts.org
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SLOW COOKER TORTELLINI TOMATO SOUP - CANADIAN LIVING
In slow cooker, combine carrots, celery, onion, garlic, basil, oregano, salt and pepper. Stir in tomatoes, water and chicken broth. Cover and cook on low until vegetables are tender, 6 to 8 hours. Using potato masher, mash tomatoes until well broken up. Stir in tortellini, chickpeas and zucchini; cook, covered, on high until pasta is tender, 20 ...
From canadianliving.com
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SMITTEN KITCHEN TOMATO SOUP - ALL INFORMATION ABOUT ...
Transfer the tomatoes and garlic cloves to the pot, then add the reserved tomato juice in the cans and the vegetable broth. Stir to combine and bring to a boil. Reduce the heat to maintain a gentle simmer, cover the pot, and simmer 20 minutes. Purée the soup in batches in a stand blender or with an immersion blender until smooth.
From therecipes.info
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TOMATO VEGETABLE SOUP WITH TORTELLINI | CANADIAN LIVING
Method. In large saucepan, heat oil over medium heat; cook carrots, onion, celery, garlic, basil, salt and pepper until onion is softened, about 5 minutes. Add broth and tomatoes; bring to boil. Reduce heat; simmer for 10 minutes. Add tortellini, chickpeas and zucchini; simmer until tortellini are tender but firm, 10 minutes.
From canadianliving.com
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VEGETARIAN TORTELLINI SOUP RECIPE
Vegetarian Tortellini Soup is a hearty meal with onions, celery, baby spinach, and cheese-filled tortellini simmered in a light tomato-based broth. You’ll need a few pantry staples like a carton of vegetable stock, canned diced tomatoes, canned …
From simplyrecipes.com
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