At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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 until smooth (10 to 15 seconds). 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, until mixture comes to a full boil (6 to 8 minutes).
Stir in tortellini. Reduce heat to medium. Cook, stirring occasionally, until tortellini is tender (5 minutes). 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
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