Creamy Tomato Tortellini Soup

My friend sent me a creamy tomato tortellini soup recipe and said her family loved it. It looked really good but there were a few ingredients that would make it hard for me to eat it. Between the milk, half and half, canned tomato soup and lots of pasta it was a recipe that would almost certainly cause some form of dumping or a RH reaction. I made a few changes to it so it would be a little more WLS friendly. For me that means making a quick, homemade tomato soup in place of the canned type and using less milk and pasta. Here’s the recipe with the changes that I made.

Creamy Tomato Tortellini Soup

tomato tortellini soup

Creamy Tomato Tortellini Soup
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Prep time: 
Cook time: 
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Serves: 5
 
If desired use two cans of condensed tomato soup in place of the can of crushed tomatoes. If you use the canned soup you can skip the initial cooking time and go straight to the part where you add the chicken broth to the soup.
Ingredients
  • 1 small onion finely chopped
  • 2 cloves of garlic minced
  • 2 tablespoons of olive oil
  • 1 - 28 ounce can of crushed tomatoes
  • 6 to 8 sun dried tomatoes chopped
  • 3 cups of chicken broth
  • 1 cup of half and half
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian seasoning blend
  • 1 package of cheese or meat filled tortellini
  • Parmesan cheese for sprinkling on top
Instructions
  1. In a large stock pot add the olive oil and onion. Cook over medium heat until the onion is soft. Add the garlic and saute for 2 minutes.
  2. Add can of crushed tomatoes, salt, pepper and Italian seasonings to the pot. Bring to a simmer, reduce heat and allow to simmer for 20 to 30 minutes or until the soup thickens slightly. Stir occasionally while simmering.
  3. In another pot cook the tortellini following directions on the package.
  4. When the soup has thickened add the chicken broth in and stir well. Slowly add in the milk stirring while pouring in. Next add in the half and half stirring also stirring while pouring in.
  5. Allow the soup to simmer for 2 minutes. Remove from heat. Ladle into bowls and add in desired amount of tortellini. Sprinkle Parmesan cheese on top.

The original recipe called for 2 cans of condensed tomato soup, 2 cups of half and half and a cup of milk. The pasta was also cooked in the soup itself. I find that canned condensed soup can cause a dumping episode. Most likely this is due to the soup being thickened with some type of starch and the fact that soups go through the pouch quickly. High carbs and a quick trip through the stomach can easily cause dumping. Instead of using canned soups, as well as all that milk (lactose intolerance….blech), it’s easy enough to make your own homemade tomato soup using crushed tomatoes. Yes it needs to cook a little bit longer but the flavor is so much better.

I also decided to make the pasta on the side instead of cooking it right in the soup. This way it’s much easier to put a few pieces of pasta in my bowl and then ladle the soup on top. This is much easier than trying to scoop around the pasta in order to avoid having tons of it in my bowl.

WLS TIP: I bought two types of tortellini to make two different meals. One was filled with cheese and the other meat filled. My initial thinking was the meat ones would probably have fewer carbs than the cheese and I would use these for the soup. Turns out I was wrong. The meat filled ones actually contained more carbs. I went with the cheese type instead.

Got a favorite tomato soup recipe that’s WLS friendly? Why not leave a comment below and include a link to it.

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