Fresh Tomato Soup with Tortellini


  • 1   cup chopped onion

  • 1   tablespoon olive oil or cooking oil

  • 2   pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut up

  • 1 1/2  cups reduced-sodium chicken broth

  • 1 1/2  cups water

  • 1  8  ounce can low-sodium tomato sauce

  • 1   tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed

  • 1/4  teaspoon salt

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    quick act of caramelizing the tomato paste to create a rich sweetness.

  • 1/4  teaspoon pepper

  • 4   ounces packaged dried tortellini

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  • 1/4  cup finely shredded Parmesan cheese

  •  Fresh sage (optional)



In a large saucepan cook onion in hot oil until tender. Add tomatoes, broth, water, tomato sauce, sage, salt, and pepper. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Remove from heat and cool slightly.


Meanwhile, cook tortellini according to package directions; drain. Press tomato mixture through a food mill. (Or, place one-third to one-half of the mixture at a time in a blender container or food processor bowl. Cover and blend or process until smooth.)


Classic Tomato Soup Recipe - Fine Cooking
I added a tablespoon of tomato paste to boost the flavor a bit. Nice texture too! I
used an immersion blender to finish the soup. Definitely making again!

Return mixture to pan. Add drained tortellini; heat through. To serve, ladle into soup bowls; sprinkle with cheese. If desired, garnish with sage. Makes 6 side-dish or 4 main-dish servings.

nutrition information

Per Serving: cal. (kcal) 177, Fat, total (g) 6, chol. (mg) 3, sat. fat (g) 1, carb. (g) 23, fiber (g) 3, pro. (g) 8, sodium (mg) 496, Vegetables () 2, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

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