Creamy Tomato Soup with Tortellini

Creamy Tomato Soup with Tortellini

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From: EatingWell Magazine, Soup Cookbook

Luscious, slightly sweet and studded with cheese-filled pasta pillows, this tomato soup is a dream bowl for kids. Make sure to save some for them.

Ingredients 6 servings

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Original recipe yields 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 Tip)
  • 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 Tip)
  • 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


  • 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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