Pasta and garden-fresh tomatoes are natural go-togethers. Here, they meet in a sage-scented soup Ingredients
- 1 large onion, chopped (1 cup)
- 2 tablespoon margarine or butter
- 2 pounds ripe tomatoes, peeled, seeded, and chopped (about 6 medium)
- 3 cups chicken broth
- 1 8-ounce can tomato sauce
- 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces packaged dried tortellini
- 1/4 cup finely shredded or grated Parmesan cheese
- 6 fresh sage leaves (optional)
Preparation
- 1. 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.
- 2. Meanwhile, cook tortellini according to package directions.
- 3. 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.)
- 4. 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. Makes 6 side-dish servings or 4 main-dish servings.
- Make-Ahead Tip: Cook tomato mixture and press through food mill as directed. Transfer tomato mixture to a bowl. Cover and chill for up to 24 hours. To serve, cook tortellini according to package directions. Return tomato mixture to saucepan and continue as directed above.
|
