Best 3 Tortellini And Tomato Soup With Rosemary Recipes

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Cooking tortellini and tomato soup with rosemary is a fantastic way to enjoy a classic and flavorful Italian dish. This comforting soup is made with fresh tomatoes, tender tortellini pasta, fragrant rosemary, and savory broth. The combination of these ingredients creates a rich and flavorful soup that is perfect for a cozy meal. Whether you're looking for a quick and easy weeknight dinner or a special soup to serve at a dinner party, this tortellini and tomato soup with rosemary is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO SOUP WITH CHEESE TORTELLINI



Tomato Soup with Cheese Tortellini image

"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.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 609mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

TOMATO TORTELLINI SOUP



Tomato Tortellini Soup image

No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

TORTELLINI AND TOMATO SOUP WITH ROSEMARY



Tortellini and Tomato Soup With Rosemary image

Source: Cottage Living magazine 10/2007. In place of spinach in this soup, you can substitute any leafy green, such as Swiss chard, escarole, and arugula.

Provided by Eris4752

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
6 cups low sodium chicken broth
2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
12 ounces cheese-filled tortellini or 9 ounces fresh ravioli
3 cups chopped fresh spinach leaves or 10 ounces thawed and drained package frozen leaf spinach
sea salt, to taste
fresh ground pepper, to taste
prepared pesto sauce or freshly grated parmesan cheese, for topping

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
  • Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.

Nutrition Facts : Calories 186.3, Fat 12.6, SaturatedFat 2.1, Sodium 132.4, Carbohydrate 12.8, Fiber 2.2, Sugar 4.5, Protein 9.2

Tips:

  • Use a variety of fresh vegetables to add flavor and texture to your soup. Some good options include carrots, celery, onions, bell peppers, and spinach.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use less, as they can be more concentrated.
  • If you want a thicker soup, you can add a roux or cornstarch slurry. To make a roux, whisk together equal parts butter and flour in a small saucepan over medium heat until the mixture is smooth and bubbly. To make a cornstarch slurry, whisk together equal parts cornstarch and water in a small bowl until the mixture is smooth.
  • Serve your soup with a side of crusty bread or crackers for dipping.

Conclusion:

Tortellini and tomato soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. With its combination of fresh vegetables, flavorful broth, and tender tortellini, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give tortellini and tomato soup a try.

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