Low-Calorie • vegetarian

Active 25 Min

Total 35 Min

Creamy Tomato Soup with Tortellini

Luscious, slightly sweet and studded with cheese-filled pasta pillows, this tomato soup is a dream bowl for kids. Make sure to save some for them.

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tip)
• 4 cloves garlic, minced
• 1 6-ounce can no-salt-added tomato paste
• 4 cups low-sodium vegetable broth or “no-chicken” broth (see Stock (or Broth) Up!)
• 1 28-ounce can Italian plum tomatoes, drained and chopped
• 2 bay leaves
• 1 teaspoon crushed dried oregano (see Tip)
• 1 teaspoon salt
• 1 9-ounce package cheese tortellini, fresh or frozen
• 1 tablespoon all-purpose flour
• 1½ cups half-and-half
• ½ cup chopped fresh basil or parsley

1. Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.

2. Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.

3. Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.

Serves 6: 1½ cups each

Calories 322 | Fat 14g (sat 7g) | Cholesterol 44mg | Carbs 40g | Total sugars 12g (added 0g) | Protein 11g | Fiber 4g | Sodium 520mg | Potassium 476mg.

Nutrition bonus: Vitamin A (28% daily value).

To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.