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Italian Tortellini Tomato Soup
2 tbs (30 mL) olive oil
In large saucepan over medium-high heat, heat olive oil.
Add onion and green pepper; cook 3 to 5 minutes, or
/
cup (120 mL)
1
2
until limp. Add tomatoes, sugar, salt, fennel seed, and
chopped onion
cayenne pepper. Reduce heat to low; simmer, uncovered,
/
cup (120 mL)
1
2
15 to 20 minutes, or until thickened, stirring occasionally.
chopped green
Cool 5 minutes.
pepper
2 cans (14.5 oz
Pour half of cooled tomato mixture into pitcher. Cover
[429 mL] each)
and blend at STIR about 15 seconds. Add remaining
Italian-seasoned
tomato mixture. Cover and blend at STIR about
diced tomatoes,
15 seconds. Blend at LIQUEFY about 10 seconds,
undrained
or until smooth.
1 tbs (15 mL) sugar
Return mixture to saucepan. Add broth. Bring to a boil.
/
tsp (2 mL) salt
1
2
Add tortellini. Reduce heat to low; simmer, uncovered,
/
tsp (1 mL) fennel
1
8 to 10 minutes, or until tortellini is tender, stirring
4
seed
occasionally.
/
tsp (0.5 mL) cayenne
1
8
Serve hot, sprinkled with mozzarella cheese and
pepper
chopped parsley, if desired.
1 can (14 oz. [415 mL])
Yield: 6 (1 cup [235 mL]) servings.
beef broth
1 package (9 oz
Per Serving: About 250 cal., 8 g protein, 35 g carb,
[265 mL])
8 g total fat, 2.5 g saturated fat, 20 mg cholesterol,
refrigerated cheese-
1,100 mg sod.
filled tortellini
Shredded mozzarella
For 56 oz (1.75 L) pitcher:
cheese, if desired
Heat 3 tbs (45 mL) olive oil in large Dutch oven over
Chopped fresh
medium-high heat. Add
parsley, if desired
and
5 minutes, or until limp. Add 3 cans (14.5 oz
[429 mL] each) Italian-seasoned diced tomatoes
(undrained), 1
1
pepper. Reduce heat to low; simmer, uncovered, 20 to
25 minutes, or until thickened, stirring occasionally. Cool
5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover
and blend at STIR about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR about
15 seconds. Blend at LIQUEFY 10 to 15 seconds,
or until smooth.
Return mixture to Dutch oven. Add 1
[415 mL] each) beef broth. Bring to a boil. Add
1
cheese-filled tortellini. Continue with directions above.
Yield: 9 (1 cup [235 mL]) servings.
See above for approximate nutrition analysis.
/
cup (175 mL) chopped onion
3
4
/
cup (175 mL) chopped green pepper; cook 3 to
3
4
/
tbs (20 mL) sugar,
1
2
/
tsp (1 mL) fennel seed, and
4
/
packages (9 oz [265 mL] each) refrigerated
1
2
18
/
tsp (4 mL) salt,
3
4
/
tsp (1 mL) cayenne
1
4
/
cans (14 oz
1
2
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