Articles & Recipes

Tomato Tortellini Soup (diabetes-friendly)

October 12, 2018

Dazzle your friend or significant other with this impressive soup for two! Sautéing the spices and vegetables before blending them develops this soup’s flavor and will make it seem like you cooked for hours.

Ingredients Makes 2 servings

2 tbsp unsalted butter 30 mL
1⁄2 onion, roughly chopped 1⁄2
1⁄2 tsp onion powder 2 mL
1⁄2 tsp garlic powder 2 mL
1⁄2 tsp dried basil 2 mL
1⁄2 tsp hot pepper flakes 2 mL
1⁄2 tsp ground allspice 2 mL
1 cup ready-to-use low-sodium vegetable broth 250 mL
1 can (28 oz/796 mL) crushed tomatoes 1
1 cup cheese tortellini, cooked 250 mL


  • Blender
  1. In a large saucepan, melt butter over medium heat. Add onion, onion powder, garlic powder, basil, hot pepper flakes, allspice, broth and tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally, for about 30 minutes or until onions are translucent and ingredients are well blended.
  2. Working in batches, transfer soup to blender and purée until your desired consistency is reached. Return soup to the saucepan and add cooked tortellini. Stir to combine and heat through. Serve warm.
Store this soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe and save half for leftovers.


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