Tomato-Cream Cheese-Swiss Chard Soup with Tortellini


I may be stretching it a bit calling this a soup. My initial intention was to simply make a tomato soup to dip grilled cheese sticks in. But then I started checking out what I had in the fridge and freezer and just kept adding stuff. And it got better and better. And also more stew like – which could have been easily fixed by thinning with water for a more desirable soup consistency. But I really liked it as is – I am clearly a fan of the Rachel Ray stoup nomenclature.

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Now, for some unknown reason, my kids do not like soup. I think most normal non picky kids do like soup so don’t let my crazy little people’s finicky eating stop you from trying it with your crew. I am going to keep trying – it is just such a great way to get vegetables into them and I love making it. And I enjoyed this for lunch and dinner several times this week. It was our Meatless Monday meal with the addition of grilled cheese.

This comes together super fast as a bonus. If you don’t have tortellini, it will be just as lovely without that addition. Or add a handful of plain pasta. If you don’t have swiss chard use spinach or kale.

I specify Pomi tomatoes because I am sold on not using BPA lined cans, especially for canned tomatoes. If that is not something that is your thing, feel free to use regular canned chopped tomatoes. No judgement!

Tomato-Cream Cheese-Swiss Chard Soup with Tortellini
  • 1 container Pomi chopped tomatoes (26.46oz)
  • Pomi container filled with water
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 large carrot grated on cheese grater
  • 4 oz low fat or regular cream cheese (half of large block)
  • 1 bunch swiss chard, leaves removed from thick stems. Roll into a cigar shape and thinly cut into strips
  • 1 package of tortellini of your choice (I used a cheddar-spinach one from BJ’s)
  • 1/2 cup grated parmesan cheese
  • salt and pepper
  • olive oil
  1. In a pot, heat up 1-2 Tablespoons of olive oil over medium high heat. Add onion, garlic and carrot. Cook for about 5 minutes until soften – if start to get brown turn down the heat.
  2. Add tomatoes, equal amount of water (fill up container), and keep at an active simmer (just below boiling) for about 15 minutes. You want to just get the vegetables totally cooked and soft. If you cook it longer then that no problem.
  3. Puree this concoction in a blender. Add back to pot and put in shredded swiss chard and tortellini. Stir and keep over medium heat until swiss chard wilts and pasta is cooked – check after 8-10 minutes.
  4. Stir in parmesan cheese, some salt and pepper and taste. See if it needs more salt or a bit more heat from the pepper.


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