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This tortellini soup blends creamy cheese tortellini with the more assertive garlic and fresh herbs. It's grown-up comfort food.
Place tomatoes in food processor bowl or 5-cup blender container. Cover; process 10-15 seconds or until smooth. Set aside.
Melt butter in 4-quart saucepan until sizzling; add garlic and jalapeño. Cook over medium-high heat 1 minute. Stir in tomatoes, chicken broth, herbs, salt and pepper. Continue cooking, stirring occasionally, 6-8 minutes or until mixture comes to a full boil.
Stir in tortellini. Reduce heat to medium. Cook, stirring occasionally, 5 minutes or until tortellini is tender. Serve immediately.
Dietary Fiber: 1g
We add an extra jalepeno -- this is one of our favorite soups! Any time someone in our family has a cold or just wants comfort this is on the menu.
THIS SOUP IS JUST WONDERFUL... I DID CHANGE ONE THING, INSTEAD OF USING CHICKEN STOCK I USE BEEF STOCK. IT ADDS JUST THE RIGHT AMOUNT OF RICHNESS TO THE RECIPE.
Not my favorite, my soup came out very thin. I used crushed tomato from a can, that could have been the problem.
I made this soup while I was waiting for my husband to finish a dental appointment. I followed the recipe exactly. Because we know everybody at the office, I took a little bowl for them to try. Big mistake! I ended up driving home to get the rest of the soup and our whole dental office had it for lunch. Then I made another pot the same afternoon for us. The second time I used canned tomatoes and a 4-oz. can of diced green chilies instead of jalepeno and it was just as good. This soup is delicious and easy to make. You can't go wrong with this one!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/136
© 2016 Land O'Lakes, Inc.
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