Creamy Parmesan Tomato And Spinach Tortellini Soup Recipes

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

CREAMY TOMATO PARMESAN SOUP

Creamy Tomato Parmesan Soup image

Homemade tomato soup with fresh basil and Parmesan cheese. You many never eat the canned stuff again after trying this easy recipe.

Provided by Danelle

Time 30m

Number Of Ingredients 13

Ingredients

4 tablespoons butter
1 cup finely diced onion
1 cup finely diced carrot
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
4 cups chicken or vegetable broth
2 (14.5 oz.) cans diced tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

Steps:

Melt butter in a large stock pot over medium heat.
Add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in flour and cook for 1-2 more minutes.
Whisk in broth and cook, stirring constantly until mixture thickens. Stir in tomatoes and heavy cream.
Add Parmesan and heat through until cheese is melted. Season with additional salt and pepper, to taste. Stir in basil just before serving.

Nutrition Facts : Calories 525 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 688 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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