Easy Tomato Tortellini Soup Recipe
I have to be honest with you guys, I love tortellini. And I love this soup because of the tortellini. Little nuggets of pasta filled with cheese, what’s not to love? This soup is incredible! A recipe that wears that crown better step up to the plate as it were, it has to deliver on flavor and believe me this tortellini soup does all that and more. It’s super rich and creamy, smokey, tomatoey and it’s loaded with cheesy tortellini. It’s creamy from actual cream and it’s loaded with fire roasted tomatoes and fresh basil. Yep, this soup will surely rock your world. Well at least your lunch or dinner. As the nights cool down nothing feels quite as good as a big old bowl of delicious comfort food. Would you believe me if I told you we had a big dump of snow over the weekend? So, I needed to make my tortellini soup, it’s all that’s been going through my mind for weeks. And I’ve been dreaming of croutons to go with it, or some toasted bread with cheese, or grilled cheese sandwiches.
What Are Fire Roasted Tomatoes?
These tomatoes are gently roasted over flames till the skins blacken and blister. That skin is peeled off and we’re left with beautifully soft and perfectly smokey veggie flesh. If you can’t seem to find any at your local grocer or if you’d prefer to make your own I’ll make sure to include a section below detailing how to do just that.
Olive oil – We want something nice and neutral tasting to saute our onion in. Onion – We want something like white or yellow onion, it has a mild flavor and cooks down well. Broth – I used chicken broth today, low sodium as always so that can control the salt content of our dish. Tomatoes – 1 full can of diced fire roasted tomatoes. Soup – We’re using a can of tomato soup, believe me it’ll help with texture and flavor, feel free to use whichever brand you prefer. Dairy – We’re using both milk and half and half cream today. If you’d prefer to cut down on fat feel free to use whichever fat content for either that you would like. Pasta – We want nice cheesy tortellini today, but feel free to use any kind of filling you’d like. Basil – I used fresh basil today which is what I recommend for all of you, but if dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
How To Make Fire Roasted Tomatoes
Ingredients
10 – 15 medium roma tomatoes olive oil – we just need a healthy drizzle
Directions
This recipe will make about 15 oz worth of fire roasted tomatoes, perfect for this recipe. If you’d like to make more to use later feel free! The flavor just can’t quite compare, store bought could never.
What Else Can I Use In My Soup
I may be biased but I happen to think that this tomato tortellini soup is just perfect as it is, but if you’d like to bulk it up a bit or use up some of those tasty ingredients that are cluttering up your fridge, I won’t stop you!
Italian sausage crumbled up with the casings removed, brown them alongside your onions. Kale if you’d like to add some fiber, vitamins, and chlorophyll to your meal. Spinach if you’d like all the benefits listed above but aren’t a kale fan. Beans specifically white navy beans, they’ll add some fiber and a bit more mouth feel. Want to make this dish even more hearty? Dice up some potatoes and add them before incorporating the tortellini to allow them to cook.
What Pairs Best With This Soup?
Ahh I’m glad you asked! The answer is so much, as long as it’s carby, or cheesy, or some combination of the two.
This soup goes so well with some nice bread, feel fee to soak it up with some Dinner Rolls or some crusty Bread. Grilled cheese sandwiches! Yum Garlic bread Garlic cheese bread – the best of both worlds!
Leftovers
Fridge
This tomato tortellini soup will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
Freezer
This dish is perfect to freeze, just be sure to only freeze the soup itself and hold off on the tortellini till you’re ready to eat it. In an airtight shallow container, this dish will last 3 – 4 months in the freezer.
More Great Soup Recipes To Try:
Beef Barley Soup Lemon Rice and Chicken Soup Brazilian Shrimp Soup Albondigas Soup Broccoli Cheese Soup Instant Pot Chicken Noodle Soup Roasted Tomato Soup Baked Potato Soup Vegetable Tortellini Soup
title: “Tomato Tortellini Soup” ShowToc: true date: “2024-10-15” author: “Florida Ibarra”
Be sure to try my Minestrone Soup recipe next!
Tomato Tortellini Soup
This creamy, dreamy, Tomato Tortellini Soup definitely earns a spot on our favorites list. The base of the soup has the best flavor profile to ensure that every bite is elevated up to gourmet status. It starts out by caramelizing onions and carrots, the natural sugars that get released is the perfect way to offset the acidity from the tomatoes. After that, white wine gets reduced in the best combination of seasonings and flavor enhancers. Cheese-filled tortellini makes this broth so savory and satisfying, and the spinach adds a pop of color and nutrition. The soup is finished off with some cream at the end which adds the perfect finishing touch! Let’s get into everything you need to know to nail this recipe.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Caramelize the onions and carrots in melted butter and olive oil. Add the garlic, seasonings, tomato paste, hot sauce, and Worcestershire sauce. Stir to combine, then add the wine. Let the wine bubble gently until reduced by half, about 4 minutes.
Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
Return to the stove. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate and blend together. Stir occasionally as it simmers. Slowly add the cream, stirring continuously. Add the spinach. (Optional: roughly chop the spinach prior to adding it.)
Add the tortellini, and cook for 3-4 minutes, (or as instructed on tortellini package). Garnish with Parmesan cheese and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls. This soup does freeze well. Consider boiling the tortellini separately so that it doesn’t absorb too much broth or get overly soft.
Using Fresh Tomatoes
28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe! To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!
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Tried This Recipe?
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Immersion Blender -I use this often for soups and sauces, it makes blending quick, easy, and clean. 4-Quart Dutch Oven– this is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!) Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. Measuring Spoons– To measure out the seasonings. Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
