CREAMY TOMATO SOUP with TORTELLINI

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
I’m sure I’m not alone when I say: I love soup. Like, adore it. It’s what I eat for lunch most of the fall and winter seasons. It’s so warm and satisfying! I’m always on the hunt for a great soup recipe and this, my friends, is a great one. The tortellini just makes this soup, so be sure to not leave it out. This recipe is really a merging of 3 delicious tomato soup recipes…one I took more inspiration from that others so I’ve listed it below. Enjoy!
Creamy Tomato Soup with Tortellini
Adapted from Two Peas & Their Pod’s Recipe here (although I made quite a few changes)
  • 2 TBSP olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1 bay leaf
  • 1 tsp dried basil
  • dash of crushed red pepper flakes
  • a splash of balsamic vinegar {probably about 2 tsp}
  • 1/2 tsp sugar
  • 3 (14.5 oz) cans diced tomatoes {or substitute 1 can each with 4 fresh tomatoes}
  • 2 cups chicken or vegetable broth
  • 4 oz cream cheese
  • 1/4 cup heavy cream
  • 1 package cheese tortellini {we used a box of 7 oz dried}
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper, to taste
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, vinegar, salt and basil and cook until tender, about 5 minutes. Stir in the carrots, celery, bay leaf,  and crushed red pepper flakes. Continue cooking until everything is hot. Add the chicken broth, bring to a boil, then simmer, with a lid on for about 10 minutes.

Add the diced tomatoes- undrained; you want all the liquid. Season with salt and black pepper, to taste. Increase the temperature until the soup is boiling again, then decrease temp and simmer on low for 15 minutes.

Remove the bay leaf from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). I like this soup well blended, so I used my immersion blender for a good 3-4 minutes, stirring and making sure it was as smooth as possible.

In a small bowl, heat the half-block (4 oz) of cream cheese in the microwave for about 30 seconds. Add in the cream and microwave another 30 seconds. Whisk until it’s smooth and creamy. Add in to the blended tomato soup. Also add in the 1/3 cup Parmesan cheese.

The tortellini we used was dried, so we boiled it separately for about half the time it called for on the box (we boiled ours for 7 minutes.)  If you bought the refrigerated kind, simply add it to the soup, no boiling required.

Stir in the cheese tortellini and continue to simmer with the lid on for about 10-15 minutes. Top with additional Parmesan cheese and enjoy!

CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
Even though this recipe calls for just a small amount of balsamic vinegar and sugar, they contribute to a nice, deep flavor of the soup, so I wouldn’t leave them out!
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
I used 4 small/medium sized tomatoes in place of 1 can of diced tomatoes. I washed and cored them, then sliced them into 4th and squeezed out the seeds. No need to remove the skin- once you blend the soup you won’t even be able to tell they’re on still.
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
Pre-blended soup
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread
Blended with cream added.
CREAMY TOMATO SOUP with TORTELLINI: Butter With A Side of Bread

2 COMMENTS

  1. Oh, does this ever look and sound wonderful! I'd probably add fresh basil leaves (chopped), having recently discovered just how delicious basil is in tomato soup, but there aren't any changes I'd make. Since I live alone (sort of), and have only myself to cook for, I can see where this would make a good number of meals to have all week :-). In that case, I'd just add the tortellini to each batch as I heated the soup, yes?

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