This tortellini soup blends creamy cheese tortellini with the more assertive garlic and fresh herbs. It's grown-up comfort food.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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.
Read the Story Behind the Recipe