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Ingredients
1 Cup onion, chopped
2 Tablespoon margarine or butter
2 Pounds ripe tomatoes, peeled, seeded, & chopped
3 Cups chicken broth
1 (8 oz) Can tomato sauce
1 Tablespoon snipped fresh sage
Or
1 teaspoon dried sage, crushed
1/8 Teaspoon salt
1/8 Teaspoon pepper
1 (4 oz) Package dried tortellini
1/4 Cup finely shredded or grated Parmesan cheese
Instructions
In a large saucepan cook onion in margarine or butter until tender. Add tomatoes, chicken broth, tomato sauce, sage, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Cool slightly.
Meanwhile, cook tortellini according to package directions.
Press tomato mixture through a food mill. (Or, place one-third to one-half of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining mixture.)
Return tomato mixture to saucepan. Add cooked and drained tortellini; heat through. Spoon soup into bowls; sprinkle with Parmesan cheese. If desired, garnish with fresh sage leaves.