TOMATO TORTELLINI SOUP
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Nutrition Facts : Calories 245 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 756mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
CLASSIC MEAT TORTELLINI WITH TOMATO SAUCE
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h15m
Yield 4 servings, plus leftover pasta and sauce
Number Of Ingredients 22
Steps:
- Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
- As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
- In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
- Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
- Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
- Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
- Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
- On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
- One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
- Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
- Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
- Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
- Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
- When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 50 grams, Carbohydrate 13 grams, Fat 71 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram
HOW TO MAKE TOMATO BISQUE
You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 20 g, Cholesterol 37.7 mg, Fat 12.3 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 906.4 mg, Sugar 2.8 g
TORTELLINI TOMATO BISQUE
Another scrap of paper found in my "when I get 'round to it" box. Torn from the June 2006 issue of BHG magazine. When searching Zaar, I found lots of tortellini & tomato soup recipes but none that included cream cheese.
Provided by SusieQusie
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring broth to a boil & add the tortellini.
- Reduce heat and simmer, uncovered, for 5 minutes.
- In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
- When smooth, return to the saucepan along with tomato soup; heat through.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 373.3, Fat 16.1, SaturatedFat 9.1, Cholesterol 58, Sodium 792.7, Carbohydrate 43.6, Fiber 2.1, Sugar 7.2, Protein 16
EASY TOMATO BISQUE
A bowl brimming with this fresh creamy tomato bisque is sure to impress Mom. With its outstanding flavor, she'll think you fussed for hours! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne until well blended. , Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.
Nutrition Facts : Calories 134 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 700mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
More about "tortellini tomato bisque recipes"
CREAMY TOMATO TORTELLINI (ONE PAN) • SALT & LAVENDER
From saltandlavender.com
5/5 (8)Total Time 25 minsCategory Main Course, Side DishCalories 685 per serving
- Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it's nice and smooth.
- Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.
- If the tortellini is still a little firm, continue cooking it for another few minutes (stoves and pans vary). If needed, increase the heat a bit. If the sauce thickens/reduces too much (the pasta releases starch, thickening the sauce as it cooks), add another splash of cream or a little chicken/veg broth.
CREAMY TOMATO BISQUE RECIPE | CHEF DENNIS
From askchefdennis.com
5/5 (129)Total Time 1 hrCategory SoupCalories 422 per serving
- Turn down the heat and allow the veggies and roux to cook for about 5 minutes, do not let the roux get too dark or burn.
CREAMY TOMATO BISQUE WITH TORTELLINI - STUDIO 5
From studio5.ksl.com
Estimated Reading Time 1 min
{15 MINUTE} KALE AND TORTELLINI TOMATO BISQUE - WITH …
From withsaltandwit.com
TOMATO TORTELLINI SOUP • SALT & LAVENDER
From saltandlavender.com
RECIPE: TOMATO TORTELLINI SOUP | KITCHN
From thekitchn.com
23 BEST TORTELLINI RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Reviews 47Author By
FIRE-ROASTED TOMATO BISQUE RECIPE - DIANE ROSSEN WORTHINGTON
From foodandwine.com
TOMATO-TORTELLINI SOUP - BETTER HOMES & GARDENS
From bhg.com
TOMATO BISQUE - GIRL GONE GOURMET
From girlgonegourmet.com
3-INGREDIENT CHEESE TORTELLINI WITH TOMATOES & BASIL - EATINGWELL
From eatingwell.com
TOMATO TORTELLINI BISQUE - EASY RECIPES FROM HOME - HALL NESTING
From easyrecipesfromhome.com
TORTELLINI TOMATO BISQUE - BIGOVEN.COM
From bigoven.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #bisques-cream-soups #soups-stews #eggs-dairy #pasta #easy #winter #cheese #dietary #seasonal #comfort-food #pasta-rice-and-grains #ravioli-tortellini #taste-mood
You'll also love