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Fresh Tomato Soup with Tortellini




Source of Recipe


Better Homes and Gardens

1 cup chopped onion
1 Tbs 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 Tbs snipped fresh sage or 1 teaspoon dried sage, crushed
1/4 tsp salt
1/4 tsp pepper
4 ounces packaged dried tortellini
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 boil, 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.) 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