Italian Tortellini Soup Recipe

4.5 5 5
Italian Tortellini Soup Recipe
Italian Tortellini Soup Recipe photo by Taste of Home
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Italian Tortellini Soup Recipe

Read Reviews
4.5 5 5
Publisher Photo
“You can pick up everything for this hearty soup at the supermarket on the way home, then put it together in minutes. To save more time, purchase sliced mushrooms. Serve with crusty bread and salad greens.” Gilda Lester - Millsboro, Delaware
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 4-1/2 cups water
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 tablespoons grated Romano cheese
  • 5 teaspoons sodium-free chicken bouillon granules
  • 1 tablespoon prepared pesto
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • GARNISH:
  • 8 thin slices prosciutto or deli ham
  • 8 teaspoons grated Romano cheese

Directions

In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese. Yield: 8 servings (2 quarts).
Originally published as Italian Tortellini Soup in Healthy Cooking February/March 2010, p51

Nutritional Facts

1 cup: 201 calories, 8g fat (3g saturated fat), 32mg cholesterol, 609mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable.

  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 4-1/2 cups water
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 tablespoons grated Romano cheese
  • 5 teaspoons sodium-free chicken bouillon granules
  • 1 tablespoon prepared pesto
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • GARNISH:
  • 8 thin slices prosciutto or deli ham
  • 8 teaspoons grated Romano cheese
  1. In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
  2. Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese. Yield: 8 servings (2 quarts).
Originally published as Italian Tortellini Soup in Healthy Cooking February/March 2010, p51

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Reviews forItalian Tortellini Soup

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shessuchariot User ID: 5896569 176919
Reviewed Apr. 13, 2011

"This soup was pretty good, although I didn't care much for the mushrooms in it (I do like mushrooms, just didnt like em in the soup). I think next time I will substitute zucchini or some other veggie. But the soup was pretty good nontheless."

MY REVIEW
cookin'mom User ID: 2218362 161081
Reviewed Jul. 29, 2010

"My husband & I both enjoyed this. Will make many times"

MY REVIEW
talpos21 User ID: 1444246 173432
Reviewed Mar. 19, 2010

"Excellent!"

MY REVIEW
Sallyhanbury User ID: 1719999 161079
Reviewed Jan. 28, 2010

"Absolutely fabulous! Best soup recipe I've ever had!!!"

MY REVIEW
ColleenaG User ID: 1190332 209804
Reviewed Jan. 28, 2010

"Very good soup. I didn't have any prepared pesto on hand so I used basil and a little italian seasoning instead...turned out great."

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