Best 6 Easy Tomato Tortellini Soup Recipes

TUSCAN TOMATO TORTELLINI SOUP

Steps:

• Combine the tomatoes, broth, Italian seasoning, salt and garlic bring to a simmer. Let simmer for 5 minutes.
• Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved and well combined.
• Very slowly pour in the heavy cream, while simultaneously stirring, until all of the cream is combined and the soup has a creamy texture.
• Return to a simmer and add tortellini and spinach and cook for about 5 minutes or until the tortellini is heated through and the spinach is wilted.

TOMATO TORTELLINI SOUP

Steps:

• Combine all soup ingredients in a saucepan except cream. Bring to a boil, reduce heat and simmer 8 minutes.
• Meanwhile, cook tortellini according to package directions. Add chopped spinach to the boiling water 30 seconds before the tortellini is finished. Drain well.
• Blend soup mixture with a hand blender. Add in heavy cream and simmer an additional 5 minutes.
• Stir in tortellini and spinach if using.
• Place in serving bowls and top with fresh basil and parmesan cheese if desired.

EASY TORTELLINI SOUP

Steps:

• In a large pot over medium heat, cook onion, zucchini and garlic in oil three minutes, until onion is translucent. Stir in crushed tomatoes, broth, sugar, Italian seasoning, wine and pepper sauce and bring to a boil.
• Reduce heat and stir in corn and Parmesan. Simmer 30 minutes.
• Stir in tortellini and simmer 10 minutes more, until pasta is tender.

TOMATO BASIL TORTELLINI SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

EASY TORTELLINI SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.

TOMATO TORTELLINI SOUP RECIPE

Steps:

• Cook tortellini according to package directions.
• Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.