Tomato Tortellini Soup

Time to try out a bunch of soup recipes in preparation for the change in weather. Soup is great any time of the year, but I especially think of stirring up a pot of comfort during the colder months.

This soup is so easy to make – as long as you don’t go all wacky and make the tortellini yourself – and very tasty.

Here goes!

Start with onions and garlic.

Onions and garlic.

Ready for the pot.

Chopped and minced.

Put the chopped vegetables with some butter, salt and pepper into the soup pot. We will call it a soup pot pre-emptively.

Cooking for 6 minutes.

That was the hardest part of this recipe. It’s a breeze from here on.
While the onions and garlic are cooking, get the other ingredients ready.

Raggedy bay leaves.

Bay leaves.

Open the tomato tin.

Tomatoes.

Measure the chicken stock.

Chicken stock.

Open the tortellini package.

Tortellini.

Find the heavy cream.

Heavy cream.

Six minutes are up and the vegetables are tender.

Add the balsamic vinegar,

Add the balsamic vinegar (a whatfoodimade action shot™!).

the chicken stock,

Pour the chicken stock into the mix (another whatfoodimade action shot™!).

the tomatoes,

Add the tomatoes (yet another whatfoodimade action shot™!).

and the heavy cream to the “soup pot”. I added a teaspoon of dried basil here instead of using fresh.
Bring to a boil, then reduce the heat and simmer for 5 minutes.

Pour in the heavy cream (the final whatfoodimade action shot™ today!).

After 5 minutes, add the tortellini. Simmer until the tortellini is cooked.

After simmering for 5 minutes, the tortellini is added.

It took 4 minutes for this fresh tortellini to cook in the now correctly named soup pot.

Tomato Tortellini Soup.

Tomato Tortellini Soup.

Here’s the recipe:
https://www.thekitchn.com/recipe-tomato-tortellini-soup-248313

Tomato Tortellini Soup
Serves 4 to 6

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
4 cups (32 ounces) low-sodium vegetable or chicken broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
2 bay leaves
1 (14-ounce) package fresh or frozen cheese tortellini
1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
Grated or shredded Parmesan cheese, for garnish (optional)

Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring frequently, until tender, about 6 minutes.

Stir in the vinegar. Add the crushed tomatoes and their juices, broth, cream, and bay leaves and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat or in the microwave.

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