Creamy Tomato Soup with Tortellini

Creamy Tomato Soup with Tortellini

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From: EatingWell Magazine, September 2019

If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup then you'll want to try this combo: cheese-filled pasta floating in an earthy tomato base gives you that same craveable carb-and-creamy mashup, without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too—both its flavor and the fact that it requires less than 30 minutes of active time to prepare.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tips)
  • 4 cloves garlic, minced
  • 1 (6 ounce) can no-salt-added tomato paste
  • 4 cups low-sodium vegetable broth or no-chicken broth
  • 1 (28 ounce) can Italian plum tomatoes, drained and chopped
  • 2 bay leaves
  • 1 teaspoon crushed dried oregano (see Tips)
  • 1 teaspoon salt
  • 1 (9 ounce) package cheese tortellini, fresh or frozen
  • 1 tablespoon all-purpose flour
  • 1½ cups half-and-half
  • ½ cup chopped fresh basil or parsley

Preparation

  • Prep

  • Ready In

  1. Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
  2. Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
  3. Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.
  • Tips: Clean leeks well to be sure they're grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.
  • To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 322 calories; 14 g fat(7 g sat); 4 g fiber; 40 g carbohydrates; 11 g protein; 79 mcg folate; 44 mg cholesterol; 12 g sugars; 0 g added sugars; 1,405 IU vitamin A; 11 mg vitamin C; 182 mg calcium; 3 mg iron; 520 mg sodium; 476 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 2 fat, 1½ starch

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