Tortellini Tomato Soup
Great on a cold week night.
Ingredients
- 2 tbsp butter
- 2 ribs celery diced very finely
- 1 medium onion diced very finely
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 28 oz diced tomatoes
- 14 oz tomato sauce
- 2 cups tomato juice
- 2 cups chicken stock
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 10 oz cheese tortellini Fresh from refrigerated section of dairy/pasta isle
- ½ cup heavy cream
- ¼ cup chopped fresh basil
- ¼ cup Parmesan cheese
Instructions
- In a 6-quart saucepan, melt the butter over medium-low heat. Once melted, add the celery, onion, salt, and black pepper. Sauté the onion and celery until soft and translucent, 6-8 minutes. Add the garlic and cook until fragrant, 30 seconds. Then add tomato paste. Stir the paste into the mixture and cook until the paste darkens and starts to caramelize, 4-6 minutes.
- After the paste has cooked, pour in the diced tomatoes, tomato sauce, tomato juice, chicken stock, rosemary, oregano, and tortellini. Bring to a boil, cover, and reduce to a simmer. Simmer until the tortellini has cooked, 15-20 minutes.
- Remove the soup from the heat and stir in the cream. Add chopped basil and grated Parmesan cheese.
Notes
- When adding the garlic to the onion and celery mixture, ensure it’s added in the last 30 seconds to one minute. Garlic can burn easily, so you want to make sure to add it at the end of this step.
- When shopping for tortellini for this soup, make sure to purchase the refrigerator-section pasta. If using the completely dry version of the tortellini, the soup would need more liquid to soften the tortellini.
- Make sure to use full-fat heavy cream in this recipe. While it may be tempting to opt for 2% or skim milk to save some fat, it can cause the milk to curdle when added to the soup. The full-fat heavy cream ensures that the soup’s heat will not cause curdling. As seen on You Tube Wyse Guide.
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