This tortellini soup blends creamy cheese tortellini with the more assertive garlic and fresh herbs. It's grown-up comfort food.
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2 pounds Roma tomatoes
3 tablespoons Land O Lakes® Butter
1 tablespoon finely chopped fresh garlic
1 jalapeño pepper, seeded, finely chopped
6 cups chicken broth
2 tablespoons chopped mixed fresh herbs (basil, oregano and/or tarragon)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (9-ounce) package refrigerated uncooked fresh cheese tortellini
*Substitute 1 (29-ounce) can Italian-style or plum tomatoes, undrained.
**Substitute 2 teaspoons dried mixed herbs (bouquet garni, herbes de provence or basil, oregano and tarragon).
***Substitute 4 ounces (3/4-cup) uncooked dried tortellini or 4 ounces (1 1/4-cups) uncooked dried medium pasta shells. Add to tomato mixture. Cook 20 minutes or until tortellini is tender.
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.
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