Best 4 Tomato Vegetable Soup With Cheese Tortellini Recipes

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Indulge in a comforting and flavorful journey with our Tomato Vegetable Soup with Cheese Tortellini. This delectable soup is a symphony of fresh, seasonal vegetables, perfectly ripe tomatoes, and tender cheese tortellini, all simmered in a rich, savory broth. Each spoonful is a burst of vibrant flavors, textures, and aromas that will warm your soul and tantalize your taste buds. Served with a sprinkling of freshly grated Parmesan cheese and a side of crusty bread for dipping, this soup is an irresistible treat that will become a family favorite.

With our detailed and easy-to-follow recipe, you'll discover the art of crafting the perfect tomato vegetable soup. From selecting the ripest tomatoes to sautéing aromatic vegetables, each step is explained with precision and clarity. Whether you're a seasoned cook or a novice in the kitchen, you'll find the guidance and inspiration you need to create a truly exceptional dish.

But the culinary journey doesn't end there. This article also presents a delightful collection of additional recipes that will elevate your soup-making skills to new heights. From a hearty Minestrone Soup brimming with colorful vegetables and beans to a classic Chicken Noodle Soup that brings comfort and warmth on chilly days, these recipes offer a diverse range of flavors and ingredients to suit every palate.

As you explore the recipes in this article, you'll discover tips and techniques for creating soups that are both flavorful and visually appealing. Learn how to balance acidity and sweetness, add depth of flavor with herbs and spices, and achieve the perfect consistency for a smooth and velvety soup.

So, embark on this culinary adventure and let your senses be captivated by the vibrant flavors and aromas of our Tomato Vegetable Soup with Cheese Tortellini and the other delightful recipes featured in this article.

Let's cook with our recipes!

CONTEST-WINNING VEGGIE TORTELLINI SOUP



Contest-Winning Veggie Tortellini Soup image

"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 12

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

Steps:

  • In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Nutrition Facts :

TOMATO SOUP WITH CHEESE TORTELLINI



Tomato Soup with Cheese Tortellini image

"Tortellini gives this garden-fresh tomato soup stick-to-your-ribs goodness," says Susan Peck, a busy mother of four. It's a staple on her table in Republic, Missouri.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon butter
2 pounds plum tomatoes, seeded and quartered
3 cups reduced-sodium chicken broth or vegetable broth
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh basil
1/4 teaspoon salt
Dash pepper
1 cup dried cheese tortellini
1/3 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Cook tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add tortellini and heat through. Garnish with cheese.

Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 609mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

TOMATO VEGETABLE SOUP



Tomato Vegetable Soup image

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield about 8 servings (2 quarts).

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Nutrition Facts :

CHEESIEST TOMATO SOUP



Cheesiest Tomato Soup image

Excellent tomato soup served with warm rolls, biscuits, and fresh salads.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

2 (28 ounce) cans whole peeled tomatoes
5 cups chicken broth
3 cups shredded sharp Cheddar cheese
1 (6 ounce) can tomato paste
1 teaspoon dried parsley
1 teaspoon dried basil leaves
½ teaspoon dried tarragon
1 pinch dried thyme
salt and pepper to taste

Steps:

  • In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g

Tips:

  • Use ripe, flavorful tomatoes: This is key to a great-tasting soup. Look for tomatoes that are deep red and slightly soft to the touch.
  • Roast the vegetables before adding them to the soup: This step intensifies their flavor and gives the soup a richer color.
  • Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and zucchini.
  • Add some herbs and spices: This will help to brighten the flavor of the soup. Some good options include basil, oregano, thyme, rosemary, and garlic.
  • Don't overcook the tortellini: They should be cooked until they are tender but still have a slight bite to them.
  • Serve the soup with a sprinkle of grated Parmesan cheese and a drizzle of olive oil: This will add a delicious finishing touch to the soup.

Conclusion:

This tomato vegetable soup with cheese tortellini is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrition, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give this one a try!

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