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Tomato Basil Soup with Tortellini
- 1 32-ounce carton vegetable broth, divided
- 1 14.5-ounce can diced tomatoes with basil, garlic and oregano, undrained (see note)
- 1 cup frozen, chopped onions
- 1 6-ounce can tomato paste
- 1/4 cup loosely packed fresh basil
- 3 cloves garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
- 1 19-ounce bag frozen cheese tortellini (see note)
- 1/2 cup nonfat milk
- 1 5.3-ounce container nonfat plain Greek yogurt
- 3 tablespoons cornstarch
- 2 tablespoons finely chopped fresh basil
- parmesan cheese and additional finely chopped fresh basil, for serving, if desired
- In a food processor, process 1 cup broth, tomatoes, onions, tomato paste, ¼ cup basil, and garlic until smooth.
- Transfer tomato mixture to a large saucepan, and add remaining broth, salt, sugar, and pepper. Cover and simmer, covered, for 15-20 minutes, stirring once or twice.
- Add tortellini and continue simmering, covered, until the tortellini are cooked through and floating, about 5 minutes.
- Remove soup from heat.
- In a separate bowl, whisk milk, yogurt, and cornstarch until smooth and thoroughly combined. Add 1 cup hot soup broth and stir to combine and temper the mixture (to help prevent curdling). Add a second cup of broth and stir to combine again. Pour tempered mixture into soup pot and stir throughly to combine. Stir in 2 tablespoons of basil.
- Serve with parmesan cheese (see note) and additional basil, if desired.
Canned Tomatoes: Some top brands contain high fructose corn syrup, so be sure to check ingredient labels and choose the healthiest, cleanest ingredient list you can.
Tortellini: We used Rosetto brand in testing this recipe. We typically recommend whole-grain pasta whenever possible, but the whole-wheat tortellini available in our local stores is notably higher in fat, and we always try to balance our preference for whole-grain foods against fat content and other nutritional issues. Choose the healthiest tortellini you can find. There is a definite difference in the fat content of various brands, so read the labels carefully. We encourage you to choose higher-fiber, low-fat, organic or all-natural products whenever it’s feasible.
Parmesan Cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.