Fire-Roasted Tomato Soup with Cheese Tortellini

4 of 5
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
8
Servings6

Chunky tomato soup made with fire roasted tomatoes and whole wheat cheese tortellini with a touch of yogurt for creaminess

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

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Directions
  1. 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.
  2. Add paste, 1 can undrained tomatoes and broth. Bring mixture to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in sugar.
  3. 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.
Cook's Tips

If Hunt's® Fire Roasted Diced Tomatoes are not available in your area, try another flavor of Hunt's Diced Tomatoes.

Cook's Tips

If Hunt's® Fire Roasted Diced Tomatoes are not available in your area, try another flavor of Hunt's Diced Tomatoes.

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Nutrition Information
Calories: 237 View complete nutrition information
Reviews (2)

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Overall Rating

D January 24, 2012

THIS SOUP IS HEARTY AND FILLING AND PERFECT WHEN A NO MEAT DINNER IS WANTED OR NEEDED. SOMETIMES I JUST MAKE THE BASE TOMATOE SOUP AND ADD ORZO AND SPRINKLE WITH PARM. YUMMY

Barb January 13, 2012

this is quick and great tasting. yummy will make this again on a cold day