Tortellini And Tomato Soup With Rosemary Recipes
TORTELLINI AND TOMATO SOUP WITH ROSEMARY
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
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
TOMATO TORTELLINI SOUP
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
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.
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