Fire-Roasted Tomato Soup with Cheese Tortellini
20Prep Time Minutes
35Total Time Minutes
8Number of Ingredients
1 pkg (9 oz each) refrigerated whole wheat cheese tortellini, uncooked
1 tablespoon olive oil
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 can (6 oz each) Hunt's® Tomato Paste
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2-1/2 cups reduced-sodium vegetable broth
1 teaspoon granulated sugar
1/2 cup plain low-fat yogurt
|% Daily Value|
|Total Fat||7 g||10%|
|Saturated Fat||2 g||9%|
|Dietary Fiber||6 g||26%|
|Vitamin C||7 mg||12%|
|Vitamin A||592 iu||12%|
Cook tortellini according to package directions; set aside. Meanwhile, heat oil in large saucepan over medium-high heat. Add frozen vegetables; cook 2 to 3 minutes or until tender.
Add paste, 1 can undrained tomatoes and broth. Bring mixture to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in sugar.
Place portion of soup in blender or food processor container. Cover and blend to desired consistency. Repeat with remaining soup. Slowly stir yogurt into blended mixture. Add remaining can undrained tomatoes and cooked tortellini. Heat over low heat until hot.
If Hunt's® Fire Roasted Diced Tomatoes are not available in your area, try another flavor of Hunt's Diced Tomatoes.