Tasteful Tuesday: Tomato Soup with Tortellini and Vegetables

Another snowstorm is headed our way, and we couldn’t think of anything better than a hearty, delicious soup packed with vegetables and pasta to make and eat for the occasion. This is a meat-free soup, but you could certainly add Italian sausage or beef to make it even more filling. The following recipe makes about four servings.

What You’ll Need:

  • 14.5 ounces beef or chicken broth
  • 46 ounces (6 cups) tomato sauce
  • 28 ounces (3.5 cups) whole tomatoes, halved
  • 9 ounces cheese tortellini, uncooked
  • 1 cup zucchini, peeled and diced
  • 1 cup sweet corn
  • 2 cloves garlic, minced
  • black pepper, oregano,
    and other preferred seasonings to taste
  • 1.5 cups fresh spinach
  • grated Parmesan cheese

Directions:

  1. In a large soup kettle over low-medium heat, combine broth, sauce and the tomatoes (including the juice).
  2. Add tortellini, zucchini, corn, garlic and seasonings. Cook for 25 minutes, stirring occasionally. Add spinach and cook for at least ten more minutes.
  3. Sprinkle with Parmesan cheese and serve hot.

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