By Kaylyn Elcock
Creamy Tomato Soup with Tortellini
7 steps
Cook:35min
Updated at: Thu, 17 Aug 2023 09:47:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories308.3 kcal (15%)
Total Fat13.9 g (20%)
Carbs36.9 g (14%)
Sugars11.2 g (12%)
Protein10.7 g (21%)
Sodium752.9 mg (38%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonextra virgin olive oil
1 tablespoonbutter
1leek
large, white and light green parts only, halved lengthwise, rinsed and sliced
4cloves garlic
minced
1 x 6 ouncetomato paste
can, no so added
4 cupslow sodium vegetable broth
or chicken broth
1 x 28 ozplum tomatoes
can, italian, drained and chopped
2bay leaves
1 teaspoondried oregano
crushed
1 teaspoonsalt
1 x 9 ozcheese tortellini
fresh or frozen
1 tablespoonall-purpose flour
1 ½ cupshalf and half
½ cupbasil
chopped, or parsley
Instructions
Step 1
1. Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, two to three minutes
Step 2
2. Stir in tomato paste. Cook, stirring, for two minutes
Step 3
3. Add broth, tomatoes come out be leaves, oregano and salt. Bring to a boil, star and casually. Reduce heat and simmer for 10 minutes
Step 4
4. Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes
Step 5
5. Remove the Bay leaves
Step 6
6. Whisk flour and half and half in a small bowl. Stir the mixture into the soup
Step 7
7. Add basil or parsley. Cook, stirring occasionally until thickened, about one minute
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!