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Tortellini Garlic Tomato Soup
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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.

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.

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