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Roasted Tomato Soup With Tortellini


Serves: 4

Prep Time: 5 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

Yep, the teens and the toddlers loved it. Since I am watching my carb intake, I just pulled out my portion of the delicious soup and added the fresh tortellini for the rest of the family! Also makes a great lunch on a cold day!

Ingredients

2 pounds tomatoes, cored and halved

1 onion(s), large

5 cloves garlic, fresh, fresh

15 ounces tomato sauce, low sodium

15 ounces vegetable broth, reduced sodium

2 tablespoons sage, fresh, or 1/2 teaspoon ground

1/2 teaspoon pepper, black, ground

1 tablespoon olive oil

4 teaspoons parmesan cheese, grated, topping

9 ounces tortellini, cheese, refrigerated package

Preparation

Preheat oven to 400 degrees. Line a baking tray with aluminum foil for easy clean up. Place tomatoe halves on tray, spread onion slices and garlic cloves among the tomatoes. Drizzle with olive oil. Roast for about 20 minutes. Blend tray contents in blender or food processor in two batches. Mix with tomato sauce, broth and sage in a saucepan and heat through. Add fresh tortellini and heat according to package directions (about 3 minutes). Sprinkle pepper on top and serve with parmesan if desired.

Nutrition

Per Serving About: 350 calories, 9 g fat, 3 g saturated fat, 0 g trans fat, 13 g protein, 54 g carbohydrates, 7 g dietary fiber, 330 mg sodium


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