Tomato Soup with Cheese Tortellini |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âTortellini gives this garden-fresh tomato soup stick-to-your-ribs goodness,â says Susan Peck, a busy mother of four. It's a staple on her table in Republic, Missouri. Ingredients:
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 |
Directions:
1. 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.
2. 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. Yield: 8 servings (2 quarts).
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