Tortellini And Tomato Soup With Rosemary Food

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

Ingredients

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.

QUICK & EASY TORTELLINI SOUP WITH SPINACH AND TOMATOES

Quick & Easy Tortellini Soup With Spinach and Tomatoes image

There are other tortellini soup recipes similar to this one, but try mine if you are looking for more vegetables and less pasta. This is quick and easy to make, and can easily be made on a busy weeknight. I think the red wine adds a lot to the flavor so that is one ingredient I would not skip.

Provided by Vino Girl

Categories Spinach

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes (do not drain)
4 cloves garlic, minced
4 ounces cheese-filled egg tortellini, dry
1 (10 ounce) package frozen spinach, chopped (no need to thaw or drain)
1 onion, chopped
1/4 cup red wine
2 teaspoons dried oregano
2 teaspoons dried basil
2 tablespoons parmesan cheese, grated
fresh ground black pepper, to taste

Steps:

In a large pot, combine all ingredients except the tortellini and parmesan cheese.
Bring to a boil.
Reduce heat and simmer, covered, for about 20 minutes.
While the tomato and spinach mixture simmers, prepare tortellini according to the package.
Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
Drain.
Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
Serve the soup in bowls, topped with the parmesan cheese.

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP

Garlicky Tortellini, Spinach and Tomato Soup image

I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini.

Provided by Mirj2338

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
6 -8 cloves garlic, chopped
1/2 cup chopped onion
4 cups vegetable broth
2 cups water
9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini
1 (14 1/2 ounce) can diced tomatoes, with their liquid
10 ounces spinach, washed and stemmed,coarsely chopped
8 -10 basil leaves, coarsely chopped
1 egg
1/2 cup grated parmesan cheese
salt and pepper

Steps:

In a large saucepan, melt the butter over medium heat.
Add the garlic and onion and saute until fragrant, 2-3 minutes.
Add the chicken broth and water; bring to a boil.
Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
Stir in the spinach and basil and cook until wilted, 1-2 minutes.
Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
Drizzle into the soup and cook, stirring about 3 minutes more.
Remove from heat and serve.

TOMATO & ROSEMARY SOUP

Tomato & Rosemary Soup image

Make and share this Tomato & Rosemary Soup recipe from Food.com.

Provided by English_Rose

Categories Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons sunflower oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons rosemary, roughly chopped
2 tablespoons tomato paste
2 1/4 lbs fresh tomatoes, cut into quarters
4 1/4 cups vegetable broth
2 (14 ounce) cans cannellini beans, drained
fresh ground black pepper

Steps:

Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
Add the beans and cook for another 5 minutes.
Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

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