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Tomato Soup with Cheese Tortellini

 Tomato Soup with Cheese Tortellini
“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.
8 ServingsPrep: 20 min. Cook: 40 min.


  • 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


  • 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. Yield: 8 servings (2 quarts).
Nutritional Facts: 1-1/3 cups equals 114 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 609 mg sodium,

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Tomato Soup with Cheese Tortellini (continued)

Nutritional Facts: 15 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.