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Tomato Soup with Cheese Tortellini

Total Time

Prep: 20 min. Cook: 40 min.


8 servings (2 quarts)

Updated: Oct. 03, 2022
“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.


  • 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


  1. 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.
  2. 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

1-1/3 cups: 114 calories, 4g fat (2g saturated fat), 14mg cholesterol, 609mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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