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Servings: 4 servings Calories: 451kcal |
This tomato and tortellini soup was bouncing around my head for many months, so I had to get done testing and tasting before summer makes daytime Sahara look like a vacation in the Alps. You can make this in about 30 minutes, and have a great light dinner ready in no time. All the best of pasta, in a considerably lighter dish.
Why I ❤️ it • Recipe • Ingredients • Preparation
Why I ❤️ it
I tried this soup with both cheese-stuffed tortellini and chicken tortellini. I have to say I vastly prefer the ricotta cheese one, although, as with many things, it's probably a matter of preference. For when you crave a good pasta dish but would prefer something lighter, You'll love this healthy tomato tortellini soup for dinner!
Summer is coming! So, let's hear it for the last soup of the season.
Tomato and tortellini soup recipe
This recipe contains affiliate links.
Utensils and tools
Ingredients
- 4 tablespoons of olive oil
- 4 pounds of tomato, [1.8 kg] about 6 large tomatoes, seeded and diced
- 1 teaspoon of oregano (fresh leaves)
- 1 tablespoon chopped basil leaves
- 4 cloves garlic, crushed
- 1½ teaspoons salt, (or more, to taste)
- 1 pound tortellini, [0.45 kg] (with whichever stuffing you prefer)
- ¼ teaspoons pepper (freshly-cracked, or ground), (or more, to taste)
- ¼ cup freshly-grated Parmesan, or Pecorino
Preparation
Before starting, please make sure to have all the ingredients and utensils ready, and read the complete post.
Step 1
Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma.
Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).
Step 2
Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids.
Once you're done, discard the solids.
Step 3
Return the liquid to a pot and heat it over medium heat. Stir in salt.
Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).
Step 4
Return the liquid to a pot and heat it over medium heat. Stir in salt.
Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).
Top tips
For a vegan version, choose egg-free pasta with a vegan filling, and don't add the cheese.
Nutrition
Calories: 451 kcal - Carbohydrates: 56g - Protein: 14g - Fat: 21g - Saturated Fat: 5g - Cholesterol: 48mg - Sodium: 1273mg - Potassium: 725mg - Fiber: 8g - Sugar: 11g - Vitamin A: 2655IU - Vitamin C: 42.1mg - Calcium: 142mg - Iron: 1.9mg
Serving suggestions
Frankly, I do not serve anything else with this soup, but if you feel like you still need something else to go with it, maybe serve a salad before the soup.
FAQs
What are tortellini?
Tortellini are a type of Italian pasta that consists of small pockets of raw dough filled with different types of stuffing, like chicken, cheese, ground meat, vegan stuffing, etc.
How many calories in one cup of creamy tortellini tomato soup?
This recipe yields about 2 cups per serving, so 1 cup has about 250 calories.
What goes well with tomato tortellini soup?
I would suggest you serve some salad before the soup, or perhaps some rustic bread with the soup.
Originally published on May 20, 2015
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Tomato and tortellini soup
Ingredients
- 4 tablespoons olive oil
- 4 pound tomato [1.8 kg], diced
- 1 teaspoon oregano fresh leaves
- 1 tablespoon chopped basil leaves
- 4 cloves garlic , crushed
- 1½ teaspoons salt (or more, to taste)
- 1 pound tortellini [0.45 kg] (with whichever stuffing you prefer)
- ¼ teaspoons pepper freshly-cracked, or ground, (or more, to taste)
- ¼ cup freshly-grated Parmesan or Pecorino
Instructions
- Heat olive oil over low heat in a medium-sized pot (3 qt [3 lt]). Stir in tomatoes, oregano, basil, and garlic, cook and stir until the garlic releases its aroma. Lower heat and simmer covered until the tomatoes are cooked through (about 15 minutes).
- Puree: Remove from the heat and cool to room temperature. Press the tomatoes using a food mill (Amazon affiliate link) or a fine sieve to separate the "juice" from the solids.
- Once you're done, discard the solids.
- Return the liquid to a pot and heat it over medium heat. Stir in salt.
- Once it breaks the boil, add the tortellini and simmer covered until the tortellini is cooked through (check cook time in the package).
- Remove from the heat, season with pepper to taste. Sprinkle with cheese after serving.
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