Rate & Review
Quick and easy classic Creamy Tomato Tortellini Soup complements a meal, or is perfect by itself.
Ingredients:
1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini, prepared according to package directions
2 cans (10 3/4 fluid ounces each) condensed tomato soup
2 soup cans milk
1/2 teaspoon crushed basil
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
COMBINE pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese.
Estimated Times:
Prep Time:
10
Cooking Time:
15
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
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Easy & yummy for the whole family!
Christina Ward from
Lakewood, OH
We have a 13 mo old who absolutely LOVED this dish. EXTREMELY easy to make. YUM!
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This is a meal on its own with a few additions!
Virna from
San Diego CA
I've been making this soup for years and it's always a big hit in our family. My kids actually ask for it when the weather starts getting cold.
I've made it exactly by the recipe and it turns out just fine, no complaints. It's really good, just the way it is.
However, we did start playing around with it when we were missing ingredients and I think it's even better with the adjustments...
- We use 1/2-n-1/2 instead of milk. It gives it a creamier, richer taste without using the heavy cream (sooo much fat!) .
- We exchanged one can of soup for a can of tomato sauce. This gave the tomato flavor a big punch and made the soup a darker red color (the original recipe turns out sort of pinkish).
- We add more basil because we love the basil. Also, it takes more to really taste it. If you're using fresh, wait until the soup is done to add it, or it just cooks away.
Finally, we have used mini-ravioli's in here instead of tortellini, and they work just as well.
We had a loaf
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Good and Easy
Mrs. Hatton from
This was an easy soup to make as well as quick. I will make this dish again.
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I've made this for years
stephaniec from
Marion, IL
After discovering this soup at a local restaurant I recreated it using frozen tortellini (beef or cheese), tomato soup (prepared with water), and a shake or two of Italian seasoning. This soup is great on a cold winter's day. It's quick and easy way to dress up plain tomato soup. Serve with grilled cheese or a nice salad.
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Easy and Filling
Mom of 3 from
I make this all the time in winter, and it is so easy to throw together. Sometime, I add chopped carrots and yellow squash to the soup, and cook til tender, before I add the tortelli (it cooks faster then the veggies.) My kids love it!
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Super easy and filling
Amber McKinstry from
Birmingham
This makes a great light dinner. I added a pinch pf garlic powder and it was wonderfully creamy & yummy! This is great for a crisp fall evening with a light salad of greens with fruit and some bread. MMMMM!
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Mmm, Mmm good
T Mack from
Baker, LA
This was really good and hearty. Especially good for a cold night. Next time i'll have to make more, there were no leftovers!
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great!
Lynn from
Tucson, AZ
Great and easy soup! I made no adaptations and loved it.
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Alright
Megan from
Mesa,AZ
I tried this recipe but it wasn't that good. The soup didn't have much flavor to it. I will try to make it again.
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AWESOME!
Joanne from
MA
I made this the other night for my b/f and I. We both loved it. Definitely use the recommended pasta, and the milk gave it a nice, creamy taste. I used more fresh basil than suggested, because we love basil. I also made grilled cheese sandwiches. A quick, satisfying fall meal.
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EASY
TAMMY from
I AM NOT A BIG FAN OF TOMATO SOUP BUT LOVED THIS RECIPE. VERY EASY TO MAKE. USING MILK GIVES IT A CREAMIER FLAVOR.
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Don't Substitute Brands
Susy W. from
Davenport, Fla
I used another brand of pasta in this recipe and didn't care for it. I made it again with the listed brand and it turned out better. The basil wasn't enough herb flavor for me so I added some oregano too.
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Good Soup!
Maria M from
Ottawa ON Canada
I have made this soup many times now, but have stopped using milk, as I find it will sometimes curdle or become lumpy. I use water instead, and it still tastes very good.
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Seconds?!
Leanne ™ from
College Station/Killeen, TX
Everyone in my family enjoyed this. I barely pre-cooked (warmed-up) the tortillini because I didn't want them to be soggy. Good warm light meal. I actually served this w/Dijon Honey Chicken. Recipe on this site. Both were winners.
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Easy and Tasty
wende burton from
This is one of our family favorites. I sometimes add carrots and cut up yellow squash, or other vegtables in the fridge for a change of pace. Put them in before you add the tortelli, as they sometimes take longer to cook. I also put fresh cracked black pepper on top. It is easy, hearty, and is great on a cold night. My kids love it too! Highly recommend!
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Yummy, yummy!
Nina from
Chicago, IL
This soup was very delicious. I used heavy whipping cream instead of milk and about 3 teaspoons of chopped fresh basil. It was very creamy. I'll definitely make it again.
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Yummy in the Tummy!
Lori From Canada from
Vancouver
My husband is lactose intolerant, so I made this with lactose free milk and it still tasted great. And my sweetie did not get sick. This is a recipe to keep!
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WOW!
Lori from
Texas
This was so yummy! I added a can of diced tomatoes in garlic and basil seasoning. I would definitely make this again!
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Substitute heavy cream for milk.
Pepe Roni from
Awesome recipe. USE HEAVY CREAM and it will be a lot creamier, thicker and just plain better :)
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Easy & Delicious
Marilynn from
Park Ridge,IL
I made this one afternoon last week for lunch for my mother-in-law and husband. It was very quick, easy and tasty. I will definitely keep all these ingredients on hand for a fast cold weather lunch. I sent the recipe to two friends, and they loved it also.
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wonderful
heather emery from
Memphis, TN
This is great after a cold day. We loved this soup. It is very easy to make. I also made grilled cheese sandwiches.
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Yummy!
B. East from
Dover.DE
Great Recipe! I will use a little less milk next time to get more of the tomato flavor, but otherwise it was great! I served it with warm garlic bread and it was a hit!
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Wonderful
Jennefer from
Iowa
This soup is wonderful. You know something is good when you like it AND your 5 year old begs for it!
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Excellent Soup
Elizabeth from
Greenville, SC
Very easy to make and very tasty. I served it with a grilled mozarella cheese sandwich. Great quick dinner!
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Excellent
Linda Goodwin from
American Fork, Utah
I made this soup for my sister and her husband after she had surgery and they loved it. She told everyone about it, so I had to give them all the recipe. My husband and I thought it was excellent as well. Very creamy...
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Magically Delicious!!!
Lindsey from
Seattle, WA
This is the creamiest, most wonderful tasting soup I have ever had!! I definitely encourage all of you to make this easy, yet magnificent soup!!
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AMAZING
kippy from
This was such a good soup! I loved it soooooo much!
It's creamy, and very very easy to make.
I did not put the tortillini in, because we were having pasta anyway but just that soup alone is SO GOOD! mmmmmmmmmm
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The best!!
Amy from
I loved this soup! It was easy to make and it tasted really good! I served garlic bread with it and everyone in my family loved it! If you like tortellini and tomato soup, this recipe is a must.
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The best!!
Amy from
I loved this soup! It was easy to make and it tasted really good! I served garlic bread with it and everyone in my family loved it! If you like tortellini and tomato soup, this recipe is a must.
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
4
- Calories: 390
- Calories from Fat: 70
- Total Fat: 8g (12% of DV)
- Saturated Fat: 4.5g (22% of DV)
- Cholesterol: 40mg (13% of DV)
- Sodium: 1350mg (56% of DV)
- Carbohydrates: 62g (21% of DV)
- Dietary Fiber: 5g (18% of DV)
- Sugars: 23g
- Protein: 18g
- Vitamin A: 20% of DV
- Vitamin C: 6% of DV
- Calcium: 35% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
The cheesy crumb coating crisps nicely during baking and adds a delicious flavor to this classic Baked Chicken Parmesan dish.
Ingredients:
1/3 cup seasoned fine dry bread crumbs
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
2 large eggs, beaten
2 teaspoons extra virgin olive oil
1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese
1 package (9 ounces) BUITONI Refrigerated All Natural Linguine
2 containers (15 ounces each) BUITONI Refrigerated Marinara Sauce
Fresh basil sprigs (optional)
Directions:
PREHEAT oven to 375° F. Lightly grease 8-inch-square (2-quart) baking dish.
COMBINE bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle with oil.
BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in center. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.
PREPARE pasta according to package directions; warm sauce according to package directions. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.
Estimated Times:
Prep Time:
10
Cooking Time:
30
Cooling Time:
0
Servings:4
In this recipe:
Review This Recipe
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baked chichen parmesan
MARY FABISZAK from
mechanicsville virginia
I THOUGHT IT WAS VERY GOOD AND EASY TO MAKE
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mouth watering
azma kamal from
pakistan
this recipe is simply mouth watering
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Really, Really Good
Britney from
Pittsburgh, PA
When I made this dish, everyone in my family loved it. The only thing I did different from the recipe was that I seasoned my chicken first (with season salt, poultry seasoning, onion powder, lemon-pepper seasoning). By seasoning the chicken first, it has much more flavor.
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Awesome!
Amy from
Such an easy recipe with a delicious result -- my favorite kind of recipe! And to top it off, both of my kids liked it. It's almost impossible to find something they will both eat. I am definitely making this again!
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Great Recipe!!
Melissa from
Oklahoma
My husband and 7 year old son both loved this recipe! We went to a nice Italian restaurant a couple of months ago, and my husband liked this recipe much better than what he ordered in the restaurant. I'm definitely making this again!
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Amazing
Shannon Stribos from
Athens GA
I made this for me and my roommates and I have to say it was fantastic not only was it all gone but they asked me to make more as a dessert. It was very very good and very easy to follow.
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Even Better when you get creative!
Erin from
Laguna Niguel, California
I thought this was sooooo good! I was very impressed with the taste. Being a mother of 18 month old twins it is hard finding something so fast and so good. I loved it the first time I made it and I even screwed up. It says to add grated parmesan. well, I added the shredded parmesan as well to the breading and it made the chicken crunchier and the parmesan flavor come out 10 time more. I also thought the marinara sauce was a little on the weak side and I am not much for marinara. So, what I did was made spaghetti sauce and added a few different spices. Then I just made regular spaghetti noodles and had the chicken top that. I loved this meal! It is great and fast A+ on my side.
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chicken parmesan
katie from
I love chicken parmesan! The flavour is great as well as the texture.
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2 Thumbs Up
Kelly from
Holiday, FL
I found this recipe to be very delicious. The one thing that I do different is before I add the cheese I add a spoonful of the sauce to each piece of chicken....very mouth- watering.
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easy n good
kara from
lapeer, mi
This is a great recipie for an easy dinner. The chicken was very moist, The only complaint that i had was that the pasta sauce wasn't as flavorful as it could have been. Next time i will use a different sauce.
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HAD TO UNBUCKLE MY PANTS
Dill from
Wilkes-Barre, PA
THIS RECIPE WILL PUMMEL YOUR TASTE BUDS INTO SUBMISSION. AS YOU EAT THAT FIRST BITE, YOU WILL BE CAST INTO A EUPHORIC WHIRL, EXPANDING YOU CONSCIOUSNES TO THE LIKES OF BUDDHA. I FOAM AT THE MOUTH THINKING ABOUT MAKING IT AGAIN. IF I WERE A CHICKEN, I WOULD BEG TO BE SLAUGHTERED AND TURNED INTO THIS DELIGHT.
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Tasty
Rich from
Los Angeles
I made this today and found it very flavorful and easy to make- only made the chicken though as i had leftover rice. Made my own breadcrumbs from leftover bread dried in the oven- added sum garlic powder too. Soaked the chicken in soy sauce for a few minutes before and it was TASTY. Made it for some workers who were at my house and they all wolfed it down.
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Mmmm
sara from
This is a very good recipe. The breading keeps the chicken very moist and every one loves it.
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Delish!
Andrea from
Oshkosh, WI
This was only the second real meal I've ever made and it turned out great! If I can do it, it must be easy.
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My Fiance's new favorite
Kara Moes from
I have made this dish a few times and my fiancee absolutely loves it. He always asks me to make extra chicken because that's his favorite part. Very simple, pretty healthy, and excellent!
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Great with Spaghetti Sauce
Sabrina Phillips from
Higdon, AL
My family loved this recipe. It was so good. We only chaged one thing. We used Traditional Spaghetti Sauce. It is the only sauce that we found that was really good and gave a little more flavor.
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Loved by All
Janet from
Dutton, MT
Simply put, my whole family loved it. My finicky young sons included.
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Quick and Tasty
TC Hannah from
Rochester, NY
First time I made this and it was great. It was quick and simple, and my family loved it. I would recommend pounding the chicken breast flat.
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Yummy!
Amy Douglas from
Smithville, Tx
My whole family absolutely loved this recipe. I would suggest buying the thin chicken breast (if it is available). I used Angel Hair pasta just because that is my preference. And for the dried breads crumbs I used crushed italian seasoned crutons.
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Loved it
karen from
torrington ct usa
My husband asked me to make him chicken parmesan so I looked for the recipe in meals .com .It was very easy to make and my family loved it even my kids.I will definitly make this more often.
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GREAT!
Matt McGarrity from
I made this tonight. It was so good! I will make this again very soon. Everyone loved it!!!
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EASY, EASY, EASY
VIcki Gianino from
Marine City, MI
I substituted the marinara with some homemade spaghetti sauce I had in the freezer and it was AWESOME. Also, I used provolone instead of mozzarella for a little zip.
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Quick, Easy and Delicious!
Aileen from
Brandon,FL
I am a college student who has never cooked chicken in my life. I tried this recipe out one night when I cooked dinner for my boyfriend. I crossed my fingers and hoped that it would turn out okay. He loved it! It was great; better than my favorite Italian restaurant! I have made it several times since. My parents were amazed when they tried it. My advise is to double the batch so you have leftovers. The prep time is quick, the instructions are easy to follow and the result is delicious. Add a salad, pasta and some garlic bread and you'll have a full coarse italin meal in less than 30 minutes! Trust me, you can't screw it up.
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Good dish
Aaron King from
I used a different brand marinara and the noodles came out a bit bland. Otherwise it was an easy to make and great tasting recipe.
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WOW
Angie James from
Georgia
My family loves this dish. It is so easy and quick! It looked and tasted like I had spent hours on it. This is one of our favorites.
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The Best!
Carmella Stroud from
Tallahassee, FL
I am just beginning to cook, and I try many recipes. I tried this recipe and for sure I will use it again. I don't find many things that I like to make twice, but this is quick-easy-delicious.
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Success!
Kim Vincent Vincent from
I made this dish last night for my husband and another couple. I must confess that I am not much of a cook. My husband said it was probably one of the best meals I have prepared, and he definitely wants me to make it again. All of the reviews were very helpful. I did use a zestier sauce and added more cheese. I was telling my mother about it, and she wanted the recipe. I said I would have her and my father over for dinner and fix it for them instead! This one's easy to make and a keeper.
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One of the Best in the `Burgh
Sharon Richard from
Pittsburgh, PA
I made this recipe tonight. My boyfriend and friends liked it a lot. I didn't use the sauce it called for because of some of the things people said. I used Ragu and spiced it up a bit. It was delicious! I definitely will be making this again!
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Mouth watering experience
kasey from
This meal is easy, but looks and tastes like it took all day. I substituted bread crumbs with Italian crutons (smashed) and it was wonderful. I do this dish all the time now.
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Pretty darn good
Candace Avalos from
Las Cruces New Mexico
I've always wanted to try chicken parmesan but I have a hard time ordering something I'm not sure if I'll like so when I found this recipe I thought "Why not". (If I didn't like it I could always toss it and eat cereal) It was quick and pretty tasty and my husband and 4 kiddos loved it. I still prefer white sauces to red so tonight I'm gonna use an alfredo sauce instead. The best part is I can make the whole meal in minutes and still manage time to go over homework and play with the baby.
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Delicioso!
Isabel from
El Paso, Texas
What an easy dish to prepare and what an excellent taste. Our grocery store did not carry the marinara brand suggested, but we used Prego Pasta Bake Three Cheese Marinara instead and it was unbelievably delicious! This dish has become one of the family favorites!
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Yummy!
Jen from
Wisconsin
This dish was great!! I made it for my little sister's Birthday and she loved it as well as the rest of the family. I will defintely make this one again.
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Chicken Tastes Great But!!
Candy C from
Well I got to say that my whole family loved the chicken but all agreed that the sauce needs work. Very Bland..
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very good
amy smith from
I had to make this recipe for a school project & I got an A+
on it. I was so happy !! This is really good food. Make it & try it -
u will not be disappointed.
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Y-U-M-M-Y
Tracey Gardner from
I too thought the marinara sauce needed a little something, sooo I added lots of veggies and made it into a rose sauce. Besides from my few adjustments I was told by my family that it was the best chicken parm that they've ever eaten...even better than a restaurant. A real winner at our house.
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MMMM Good!
SUSAN from
Dumfries, VA
This dish was very simple to make and tasted very good! One thing that I may change to the recipe is the sauce. Marinara was sort of bland, I think I will make it with a more flavorful sauce next time. My husband gave it the thumbs up!
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Easy & Excellent!
Cassie Fulop from
Naples, FL
This dinner was excellent. I just made it the other night it was fast & easy and my husband loved it.
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Delicious!
Kimberly Hill from
My boyfriend and I couldn't find the seasoned bread crumbs so we crushed restaurant style croutons instead. It was absolutely delicious. We've had it many times and still love it.
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Delicious Dinner
Maria Dukaj from
Detroit, Michigan
This was the best chicken I ever made. My sister was over from New York, and she absolutely loved it. It's also my husband's favorite dish.
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Simple & Delicious
Jenny Iarrobino from
Fort Lauderdale, FL
I am not much of a cook, so I thought this one looked easy enough and I tried it out on my Italian husband. He loved it! I did use a different sauce in a jar and added extra cheese. I will definitely make it again.
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good
Shannon Doyle from
philly pa
this was a very good recipe but instead of the marinara i made my own with basil garlic tomato sauce and diced tomatoes and it was delicious
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SIMPLY IRRESISTABLE...
catina bates from
atl
I sent a review, but for some reason it was not recorded. I tried this dish after reading the reviews and it is simply IRRESISTABLE..and easy and we all like that. My boyfriend and his sister enjoyed it and it was literally not time spent in the kitchen. THANKS
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Fast and flexible
Sonia Fuller from
Denmark, Maine
This recipe was easy to prepare and very good. Most of the ingredient specifications can be flexible, too, i.e. I used some leftover spaghetti sauce, oregano instead of strict Italian seasoning, regular spaghetti. A good meal for every-day variety.
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easy and delicious
Betsy Oommen from
Houston, TX
this dish was a real hit around my house. i did add some pepper and a pinch of chili powder to the bread crumbs and used breast strips. also, i added mushrooms, onions, garlic and used a different sauce. i will definitely make it again.
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Yum Yum
Nyki from
Greenville, NC
I thought this recipe was so easy to make considering I'm not much of a cook. My husband absolutely loved it, he ate all the leftovers.
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Superb and Easy
Evetta Goff from
SC
I was brave enough to prepare this for the first time and invited neighbors over for dinner. We all agreed that it is as good as one of our favorite restaurants. A keeper.
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excellent!!
Temple from
Pensacola,Fl.
I thought it was great, so did my kids and husband(the pickiest eater ever)
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It's ok
marianne shaffer from
Fort Myers, FL
Just ok! I didn't think it was that great, but it wasn't bad either.
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WONDERFUL
Lisa Yahrmatter from
My husband is not much of a pasta lover, but when I made this meal, he really liked it. Even the kids liked it. Very easy to make and very good to eat.
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Excellent and easy!
Linda Jecmenek from
This is my husband's favorite dish when we go out to eat Italian food. I made for him at home and he absolutely loved it. It was so easy!
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 610
- Calories from Fat: 160
- Total Fat: 18g (27% of DV)
- Saturated Fat: 5g (26% of DV)
- Cholesterol: 235mg (79% of DV)
- Sodium: 1550mg (65% of DV)
- Carbohydrates: 58g (19% of DV)
- Dietary Fiber: 5g (21% of DV)
- Sugars: 13g
- Protein: 52g
- Vitamin A: 6% of DV
- Vitamin C: 2% of DV
- Calcium: 20% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Spinach Stuffed Tomatoes are a great choice for a meatless entrée or side dish. Attractive and nutritious enhancement to any plate.
Ingredients:
1 package (12 ounces) STOUFFER'S Spinach Souffle, defrosted*
8 medium tomatoes
1/2 cup (2 ounces) shredded Parmesan, cheddar or Swiss cheese
Directions:
PREHEAT oven to 350° F.
CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.
BAKE for 25 minutes.
*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.
Estimated Times:
Prep Time:
15
Cooking Time:
25
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
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Christmas Stars
theresa spohrer from
Apalachicola, FL
I found this recipe in a magazine back in the 90's,it called for cutting the tomato bottoms off in the shape of stars which you bake beside the stuffed ones,since it's red and green it's perfect for Christmas! My son is having everyone over for dinner this year and sure enough Christmas Stars is my dish assignmet! I'm going to try all the tips. Thank-You Stouffer's fans!
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Simple and tasty
Tony Jurcak from
Joliet, IL.
Here is a great tip. I used a muffin tin to cook stuffed tomatoes it holds them in place and you don't have to worry about them falling over. Like all the other reviews it was an excellent dish and will make again.
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Fancy tomatoes
PJ Janowitz from
Hialeah, FL
I have used this recipe to dress up a plain and simple dinner, as well as to embellish a fancy one. They are delicious, especially when tomatoes in the market are less than tasty. I agree, you need to lightly salt the inside of the tomatoes, then turn them upside down to drain out some of the liquid. Not only delicious but pretty as well.
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SOOO YUMMY.
melissa from
new york, ny
These are SO good. Just make sure you sprinkle some salt on the tomatoes to dry them out before stuffing them, or else it gets a little runny. I make a ton of these and snack on them throughout the week.
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EXTREME SATISFACTION
webb shetterly from
RIVERSIDE,CA
All my favorite tastes in one dish, will make this again and again.
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Try This..IT's even better!
Amanda Helton from
Birmingham, AL
Cook the spinach and the cheese together in a small bowl or casserole dish before filling the tomatoes. The after stuffing sprinkle a little cheese on top. It is a lot tastier and the tomatoes don't fall apart when trying to pick them up and eat them.
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Excellent
caron brady from
levittown, new york
I have made these over a dozen times since first trying them. They are wonderful. Definately add parmesan to the mixture before filling the tomatoes. Bon Appetit.
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I will make this again!
rachell barger from
tokyo japan
I liked this recipe. VERY EASY. The only trouble I had was the tomatoes getting mushy and falling over when they were cooking. I will make this again.!! Very good.
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Great
Kathryn Chestnut from
Palestine,TX
I am so tired of the same old vegetables! This is quick, easy and my family really enjoyed it.
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Easy
Lisa from
Winchendon MA
I made these last night. My husband thought they were very good. I did add a little more cheese into the mixture, also I added some bacon bits. This gave it a bit of texture and more flavor. I'll be making these again.
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Great Side Dish
Jennifer from
San Antonio, TX
I made these for a side dish at Thanksgiving. They were great. Everybody loved them. I had so many compliments on the stuffed tomatoes. All of my family was happy to see something different as a side dish. I will be making these again, since they are so easy to make.
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Great Prensentation
Nancy from
Minneapolis
These would work well with anything. I served these with a brown rice pilaf and some grilled halibut. It really did add some nice colour to the plate. It was a nice change to a dinner salad. I took the advice of the last review and mixed some extra parmesan cheese through the spinach before I spooned the mixture into the tomatoes. I actually think you could doctor these up even more if you wanted before filling the tomatoes. The only thing you have to be careful of is leaving them in too long as they will start to fall as the tomatoe softens up. I had one colapse because it was in a little too long. It didn't ruin the taste though...they were wonderful. I will definately be making these again!!
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Gimme More!!!!!!!
Christi W from
This side dish was soooooooooo good, I had to go back for more. I only used 4 tomatoes to one pkg. of spinach souffle, and topped it with fresh parm cheese. Next time though, I will mix some extra parmesan into the spinach, and on top. This one is a keeper.
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Sooooooooo Gooooooooood!!!
Amy Sload from
I made this for a dinner party of 12 adults and 8 kids. Huge hit. The women took the recipe home with them!!!
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion.
Ingredients:
1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice
Directions:
PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.
MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.
COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Estimated Times:
Prep Time:
20
Cooking Time:
55
Cooling Time:
0
Servings:0
This recipe is:
In this recipe:
Review This Recipe
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zesty lemon pound cake
Ronda Clemons from
Apple Valley, CA
I will be making tonight yummy
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like eating sunshine!
Sue Danko from
Pittsburgh, PA
defintely a taste of sunshine! wonderful and easy to make---a versitle dessert which can be enjoyed anyday as well as when entertaining!
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Good Summer Treat
Kathy Olson from
MN
very easy lemon dessert. I added Lemon Pudding to the mix which brough out a good flavor
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Lemon Perfection!
Suzanne Sharpton from
Beaumont, TX
We ate this entire cake within 24 hours of making it! It is absolutely perfect and I made it exactly as the recipes specifies. I love that it's made with all natural lemon flavor - no artificial aftertaste. This recipe has a permanent place in my recipe collection.
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Delicious lemony flavor
Patricia Bove from
Saint Cloud, FL
I made this cake to take to my husband's Aunt & Uncle's for Easter dinner. As there were to be an abundance of desserts, I baked it into 2 loaves and brought one. I followed the recipe, but added a teaspoon of lemon extract to the batter. Everyone loved the great lemon flavor of this cake. I served the other loaf when we had company later in the week, again to rave reviews! There were many requests for the recipe.
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It was good..not great...
LISA LOMBARDO from
Turnersville, NJ
I thought the cake was moist and tasty, but it did NOT have the texture of a pound cake at all. I didn't care for the glaze that much. It was too tangy. I am not crazy about mixing lemon juice and powdered sugar to make a glaze. It needs something else to cut back on the acid of the lemons. I probably wouldn't make this again because I've had better lemon pound cakes.
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zesty lemon pound cake
Blanche Tyne from
Glace Bay, NS
This cake was so easy to make.It was so moist and the leomon flavour the best.For quick dessert with great taste and looks great this is now my #1 cake.Was a hit with the whole family
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Yummy
Deanie Wittwer from
OKLAHOMA CITY, OK
My son loves anything lemon so this sounds ideal for me to make for him..
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Outstanding!
Kara Vereen from
FL
This cake was easy and delicious! Sweet, tangy, and moist. Definitely a keeper!
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Wonderful!
Mary Reynolds from
Jackson, MS
This cake is wonderful.....moist and delicious! It is my family's new favorite lemon pound cake. I will be making again and again.
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WOW!!!!
Georgine Whitman from
Pinckney Michigan
The best. My family and friends love this cake. My Daughter asked for it for her Birthday cake. Won it in a dessert contest at work. I double batch the glaze one for the bottom and one for the top. Yummy!! Very moist and Lemony.
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Very Tasty!
Cynthia Thigpen from
Birmingham, AL
This was the very first bundt cake I made ever! It was very moist and delicious! My family loved it!
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good to eat
Beverly Mclain from
Union, MS
have made this cake it is easy and tastes good.
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lucious lemon!!!
MICHELLE FLUSTER from
Slingerlands, NY
I have made this cake quite a few times & I never have any leftovers!!! My family loves this cake!! It is so moist & lemony!!! So refreshing any time of the year!
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YUM!!!
vincent kozma from
toronto, CA
What a treat and soo easy to make! The one chance (by family request) is I do a double batch of glaze and have it as a dip on the site - sure it is not the most healthy but everyone finds it fun.
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BEST LEMON POUND CAKE EVER!
Joyce Miller from
,
First, thank you for this fantastic recipe (an adjective I rarely use).
My alterations: I baked the dough in two loaf pans, but for company on its way, I'd use the bundt pan.
Next, I melted the morsels at 50% power--easy!
Finally, I omitted the glaze. Instead, I brought to a simmer 1/2 c. lemon juice and 1/2 c. granualted sugar. As soon as the cakes were browned and tested done, I poked the tops with a thin-bladed knife. Then, I slowly spooned on the cooled glaze. When the cakes cooled in the pans on cooling racks, I had no problem removing them from the pans (I use parchment paper).
I did have a problem resisting the wonderful crust and taste of this cake. Wonderful--a favorite now and forever! (And I've been a baker and saver of recipes for over 30 years.)
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Good
Cristina Batres from
Buchanan, MI
My mom loves it when I make her this cake. I always tried it without the white chocolate and still tastes delicious! Not too sour or anything but nice with a little of sweet and tasty!
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Yummy
ERIN MOWERY from
Fort Polk, LA
This was simple to make and delicious. My husband and kids love it! Not too lemony, and moist!!
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Great Cake
Linda Nerren from
BRANDON, MS
I made this cake last weekend. It was delicious, extremely tasty and quite moist!
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Fantastic - everyone will love it
Tina Nevitt from
Fairfax, VA
When I saw this receipe I immediately had to make it. Brought it into the office, and everyone fell inlove with it! Many came back for a second slice. The cake was literally devoured. It was gone in less that two hours. Came home and made another one that evening (quick and easy to make) and the next day it was gone again.
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Zesty Lemon Pound Cake
Lynn Phillips from
GAFFNEY, SC
WOW! One of the best, if not the best, lemon pound cake ever. It was so moist that it almost felt like biting into cheesecake. My co-workers and family loved it. Will become a favorite!
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easy
linda pena from
Pasadena, TX
This receipe is like the "old fashion lemon cake", they are both delicious.
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Lemon Pound Cake
Kathleen A Groh from
Orefield, PA
I made this one year for Easter dessert and got a lot of complements. Easy to make and very delicious. Just the right complement to a dinner of any kind. I will make it again.
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WOW!!
Sandra Clements from
Jackson, MO
THIS IS VERY GOOD AND I WILL BE MAKING IT AGAIN. IT IS VERY MOIST AND HAS A GREAT LEMON FLAVOR. THIS IS GREAT TO TAKE TO POTLUCKS AND ANY HOLIDAY GATHERINGS.
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Tasty Zesty Lemon Pound Cake
Denise Middleton from
Hemet, CA
This recipe is really good for bake sales. Very moist and firm with just enough lemon flavor that is just so tasty with coffee. This cake will sell fast and will be asked for through out the whole year.
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Love it
Arwen Rosenberger from
Mazomanie, Wisconsin
I lost my recipe for this pound cake and missed it greatly. It is very moist with good lemon flavor.
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great cake
claudia jimenez from
Griffith, IN
I make this cake often and my family loves it!! It's great with coffee.
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Others liked it
Sandra DiGesse from
Stoughton, MA
This was not to my taste -- I don't care for the flavor of which chocolate chips in the cake. It was a hit with my coworkers, though.
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Zesty Lemon Pound Cake
Elaine Memmott from
Easley , South Carolina
I made this cake to travel for a Birthday celebration. I doubled the glaze. It was delicious. Everyone loved it.
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Fantastic cake
Cindy Kelly from
McDonough, GA
Found this recipe when a friend asked me to make a Lemon Pound Cake for her. Her family devoured it and she wants another one..It is a great recipe..
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Moist and delicious!
Karen Crocco from
Hamden, CT
I made this cake for a school function, and it was gone in minutes. Most lemon cake is somewhat dry, but this was moist and very lemony.
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Outstanding cake!!
Sandra Taylor from
Greenville, SC
I am always searching for the ultimate lemon cake recipe. My search has ended!!! This is not only my favorite, it has become the the most requested from my friends...
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Dense and Lemony
Deborah Cooper from
LOS ANGELES, CA
This cake was easy to make. The texture was velvety and dense. The flavor was superb. I can't wait to make it during the Christmas holidays in bundtlette pans.
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Old Stand By
CONSTANCE ZECCHIN from
INMAN, SC
This cake is a dessert I make over and over. Also have made it for cake sales and it has been one of the first to sell! Easy and delicious!
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easy lemon cake
Debbie Boory from
Providence, RI
I made this for my family who love lemon. It is delicious and easy, easy.
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zesty lemon pound cake
diane barron from
West Chester, PA
i served this to my family, We thought it was the
best that I ever made, this will be made monthly, it was a big hit.
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Zesty Lemon BLUEBERRY cake
Susi Matthews from
Coweta, OK
I love this recipe. I modified it a bit to make it lower in fat and then added fresh blueberries to it. It's a favorite with my family and friends; they ask me to make it again and again.
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great cake!
Randi Verreault from
Port McNicoll, ON
easy to make, great flavour, even the kids liked it!
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zesty lemon pound cake
terry zinck from
SAN ANTONIO, TX
My family loved this cake. It was gone in a flash! It was easy to make and turned out perfect. I will make this cake over and over. It will be one of my holiday treats this year. Thanks
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Zesty Lemon Pound Cake
Cassandra Kelley from
Norwalk, CA
I made this cake for 1 of my co-workers for her b-day & she wouldn't share, so the team was mad at her & i have to bake it again for the team. But the lady i baked it for said it was delisicous
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Zesty Lemon Pound Cake
elizabeth biggs from
MARIETTA, GA
This cake had a wonderful flavor. I did modify a few of the ingredients to lower the calories...I used egg beaters, halved the sugar and the morsels, and added extra vanilla.I added 3oz. of fat free cream cheese softened to give a smoother texture.
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Melt in you Mouth
Phedella Bradford from
Cleveland, OH
Served with a scoop of lemon or pineapple sherbet is a must.
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Yummy, yummy for my tummy!
Patricia Cortez from
BENTONVILLE, AR
This pound cake went over well with the guests we had over dinner. Everyone wanted the recipe! I served it with french vanilla ice cream. Great recipe!
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Zesty Lemon Pound Cake
Joanne Valcourt from
LOWELL, MA
I like this cake easy and delicious
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Perfect Spring Cake
Christine Figueroa from
MATTHEWS, NC
I made this for Easter and it was great! Everyone wanted the recipe.
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rick & flavorful
Marlene Wright from
TUCSON, AZ
I made this for my husband's birthday since he loves lemon desserts. It was so easy to make. I did it in 2 loaf pans so I could freeze half for another time. It is so moist & rich with flavor. I will definitely make it again.... it is in my favorite recipe binder!
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Zesty Lemon Pound Cake
Cheryl Majchrzak from
MILWAUKEE, WI
This is the best lemon pound cake I've ever tried. Absolutely delicious and so moist.Will be making it often. This recipes a keeper.
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The Name says it all
Shirley Kirchdoerfer from
SUMMIT HILL, PA
I made this recipe for Easter. My company enjoyed the fresh taste of lemon in this perfect cake to serve after dinner with coffee and tea. The recipe was not difficult to follow and the cake turned out well. My mother informed me that this cake tasted even better the next day when she had a piece after her lunch!
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It's A Winner
Lisa Burnham from
PLAINS, MT
I took this cake to a picnic and it was gone in under an hour and I had many recipe requests. I frosted mine with coconut frosting which complimented the lemon nicely. Will make again!
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Great
KIM MAHONEY from
MORRISTOWN, NJ
I made this this weekend for a party. Everyone loved it. It was easy - and lemony. Great dessert.
Nutrition Facts
Serving Size:
12
to 16 servings
Servings Per Recipe:
0
- Calories: 480
- Calories from Fat: 190
- Total Fat: 21g (32% of DV)
- Saturated Fat: 14g (68% of DV)
- Cholesterol: 95mg (32% of DV)
- Sodium: 300mg (12% of DV)
- Carbohydrates: 67g (22% of DV)
- Dietary Fiber: .5g (4% of DV)
- Sugars: 46g
- Protein: 6g
- Vitamin A: 10% of DV
- Vitamin C: 8% of DV
- Calcium: 10% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: