Tortellini Soup With Tomatoes Mushrooms Recipes

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

Ingredients

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.

MUSHROOM TORTELLINI SPINACH TOMATO SOUP

Mushroom Tortellini Spinach Tomato Soup image

Make and share this Mushroom Tortellini Spinach Tomato Soup recipe from Food.com.

Provided by Abba Gimel

Categories Spinach

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped or sliced carrot
2 cups button mushrooms
2 minced garlic cloves
6 cups vegetable broth
1 (800 g) can stewed tomatoes (28 ounces can)
400 g cheese tortellini (14 ounce package) or 400 g mushroom tortellini (14 ounce package)
400 g fresh spinach, chopped
kosher salt
cracked pepper
1/4 cup freshly grated parmesan cheese (optional)

Steps:

In a soup pot, heat olive oil over medium high heat.
Saute the onion, garlic and carrots, stirring often until onions are translucent.
Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
Add the tortellini and cook according to package instructions.
When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
Garnish each serving with a sprinkling of Parmesan.

Nutrition Facts : Calories 337.1, Fat 7.9, SaturatedFat 3.2, Cholesterol 33.6, Sodium 920.7, Carbohydrate 54.4, Fiber 5.8, Sugar 8.6, Protein 15.8

MUSHROOM TORTELLINI SOUP

Mushroom Tortellini Soup image

This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. -Jen Lucas, Baldwinville, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
4 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 package (19 ounces) frozen cheese tortellini
2 cups fresh baby spinach, coarsely chopped
1/8 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 1084mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.

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