Tortellini Garlic Tomato Soup
tortellini garlic tomato soup

Tortellini Garlic Tomato Soup

This tortellini soup blends creamy cheese tortellini with the more assertive garlic and fresh herbs. It's grown-up comfort food.

The Story Behind the Recipe
8
servings
10 min
PREP TIME
25 min
TOTAL TIME

Ingredients

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.

How to make

  1. STEP 1

    Place tomatoes in food processor bowl or 5-cup blender container. Cover; process 10-15 seconds or until smooth. Set aside.

  2. STEP 2

    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.

  3. STEP 3

    Stir in tortellini. Reduce heat to medium. Cook, stirring occasionally, 5 minutes or until tortellini is tender. Serve immediately.

Nutrition

190Calories
8Fat (mg)
25Cholesterol (mg)
890Sodium (mg)
20Carbohydrates (g)
1Dietary Fiber
9Protein (g)

Reviews

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  April 01, 2012

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.

— says Janelle
Helpful?
  January 11, 2010

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.

— says sharon
Helpful?
  September 08, 2009

Not my favorite, my soup came out very thin. I used crushed tomato from a can, that could have been the problem.

— says Amy
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  October 01, 2008

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!

— says Jeanne
Helpful?
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