Best 3 Tortellini And Tomato Soup With Rosemary Recipes

Indulge in a delightful culinary journey with our exquisite Tortellini and Tomato Soup with Rosemary, a symphony of flavors that will tantalize your taste buds. This heartwarming soup, brimming with vibrant tomatoes, tender tortellini, and aromatic rosemary, promises a comforting and satisfying meal. Accompany your soup with a selection of irresistible accompaniments, including a classic Caesar salad, a zesty lemon vinaigrette dressing, and a delectable chocolate chip cookie for a perfectly balanced dining experience. Get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO TORTELLINI SOUP

Tomato Tortellini Soup image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

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

Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

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

Ingredients

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

TORTELLINI AND TOMATO SOUP WITH ROSEMARY

TORTELLINI AND TOMATO SOUP WITH ROSEMARY image

Yield 4 bowls

Number Of Ingredients 9

Ingredients

3 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp crumbled dried rosemary
12 oz. meat- or cheese-filled tortellini or 9 oz. fresh ravioli
3 cups chopped fresh spinach leaves or 1 (10 oz) pkg frozen leaf spinach, thawed and drained
sea salt, to taste

Steps:

heat olive oil in large pot over medium heat. add onion and garlic, and sautee 5 minutes or until softened. add tomato, and cook 1 minute. stir in broth and rosemary, and bring to a boil. reduce heat and simmer, covered, 5 minutes. add pasta, stirring to blend, and simmer 5 to 6 minutes more. add spinach, salt and pepper. simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender.

Tips:

- Use high-quality ingredients. Fresh, ripe tomatoes and a good quality chicken broth will make all the difference in the flavor of your soup. - Don't overcrowd the pan when browning the tortellini. If you do, they won't brown evenly and will end up soggy. - Add the tortellini to the soup at the end of the cooking time. This will prevent them from overcooking and becoming mushy. - Season the soup to taste. Add salt, pepper, and other herbs and spices as desired. - Serve the soup immediately, garnished with fresh herbs and grated Parmesan cheese.

Conclusion:

This tortellini and tomato soup with rosemary is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this recipe a try!

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