Italian Tortellini Tomato Soup - KitchenAid KSB550 Instructions And Recipes Manual

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Italian Tortellini Tomato Soup
2 tablespoons (30 mL)
olive oil
1/2 cup (120 mL)
chopped onion
1/2 cup (120 mL)
chopped green
pepper
2 cans (14.5 oz.
[429 mL] each)
Italian-seasoned
diced tomatoes,
undrained
1 tablespoon (15 mL)
sugar
1/2 teaspoon (2 mL) salt
1/_ teaspoon (1 mL)
fennel seed
1/8 teaspoon (0.5 mL)
cayenne pepper
1 can (14 oz. [415 mL])
beef broth
1 package (9 oz
[265 mLl)
refrigerated cheese-
filled tortellini
Shredded mozzarella
cheese, if desired
Chopped fresh
parsley, if desired
In large saucepan over medium-high heat, heat olive oil.
Add onion and green pepper; cook 3 to 5 minutes, or
until limp. Add tomatoes, sugar, salt, fennel seed, and
cayenne peppen Reduce heat to low; simmer, uncovered,
15 to 20 minutes, or until thickened, stirring occasionally.
Cool 5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover
and blend at STIR about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR about
15 seconds. Blend at LIQUEFY about 10 seconds,
or until smooth.
Return mixture to saucepan. Add broth. Bring to a boil.
Add tortellini. Reduce heat to low; simmer, uncovered,
8 to 10 minutes, or until tortellini is tender, stirring
occasionally.
Serve hot, sprinkled with mozzarella cheese and
chopped parsley, if desired.
Yield: 6 (1 cup [235 mL]) servings.
Per Serving: About 250 cal, 8 g pro, 35 g carb,
8 g total fat, 2.5 g sat fat, 20 mg chol, 1,100 mg sod.
For 56 ounce (1.75 L) pitcher:
Heat 3 tablespoon (45 mL) olive oil in large Dutch oven
over medium-high heat. Add _/4 cup (175 mL) chopped
onion and 3/4cup (175 mL) chopped green pepper; cook
3 to 5 minutes, or until limp. Add 3 cans (14.5 oz.
[429 mL] each) Italian-seasoned diced tomatoes
(undrained), 1V2 tablespoons (20 mL) sugar, _/4teaspoon
(4 mL) salt, V4 teaspoon (1 mL) fennel seed, and
1/4teaspoon (1 mL) cayenne pepper. Reduce heat to low;
simmer, uncovered, 20 to 25 minutes, or until thickened,
stirring occasionally. Cool 5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover
and blend at STIR about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR about
15 seconds. Blend at LIQUEFY 10 to 15 seconds,
or until smooth.
Return mixture to Dutch oven. Add 1V2 cans (14 oz.
[415 mL] each) beef broth. Bring to a boil. Add
1I/2 packages (9 oz. [265 mL] each) refrigerated
cheese-filled tortellini. Continue with directions above.
Yield: 9 (1 cup [235 mL]) servings.
See above for approximate nutrition analysis.
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