30-Minute Dinner/ Dinner/ soups/ vegetarian dinner

Tomato tortellini soup

14 December 2019

Delicious tomato soup with tortellini ready in 25 minutes! This is lately our favorite quick dinner. It’s so easy and quick to make and quite fulfilling for a soup. Finished with grated Parmesan cheese and fresh and fragrant basil is all we need for this cold weather.

Try also this delicious tomato soup: chicken tomato soup with mushrooms.

close up shot on tomato tortellini soup

INGREDIENTS:

A few simple ingredients make an exceptional soup. This is what you’ll need:

Some notes on the ingredients:

  • Tomato passata is pureed strained and uncooked tomatoes that are sold in a jar. It tastes amazing, it’s already thick and smooth (doesn’t need to be cooked down like crushed tomatoes). If you can’t find that you can use canned crushed tomatoes. Don’t substitute for tomato paste or tomato sauce. If you will use crushed tomatoes you need to puree the soup before adding the tortellini.
  • If your tomatoes are rather sour you can add 1/2-1 ts of sugar to the soup.
  • You can add 1 ts of dried basil instead of fresh (add it with the Italian seasoning), but it tastes so much better with fresh basil – it somehow perfumes the soup.
  • You can use different kinds of tortellini with this soup: 3-cheese, spinach ricotta, parma ham, Italian sausage. You can use also frozen tortellini.
  • You can experiment and enrich the base of the soup by adding balsamic vinegar, tomato paste, sun-dried tomatoes, chili flakes, Italian sausage, or spinach. I like this recipe best just as written, though!

HOW TO MAKE IT STEP BY STEP:

STEP 1: Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a big pot over medium heat. When hot add 1 chopped medium onion and cook for 5 minutes or until soft. Add 4 finely chopped cloves garlic and 1 ts of Italian seasoning, cook, stirring for about 1 minute.
STEP 2: Add 1 (24 oz/700ml) jar of tomato passata (tomato puree) OR 2 (14oz/400ml) cans of crushed tomatoes (pureed with a blender) and 3 cups chicken/vegetable broth. Lover the heat to low and simmer for 10 minutes.

STEP 3: Add 1/2 cup of heavy cream, bring the soup to a boil. Season with salt and pepper to taste.
STEP 4: Add 18 oz/500g of refrigerated tortellini and cook according to the package instructions (mine stated to add the tortellini to the boiling soup and simmer for 2 minutes). Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and chopped basil leaves.
Enjoy!

STORAGE:

This soup is easy to reheat and taste also good the next day. Unfortunately, you can not freeze it (the cream will curdle).

Tomato tortellini soup

Delicious tomato soup with tortellini ready in 20 minutes! Finished with grated Parmesan cheese and fresh and fragrant basil is all we need for this cold weather.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 small servings
Calories 422kcal
Author Aleksandra

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion
  • 4 cloves garlic
  • 1 teaspoon Italian seasoning
  • 1 24 oz/700ml jar tomato passata tomato puree, 3 cups or 2 14oz/400ml cans crushed tomatoes
  • 3 cups chicken/vegetable broth
  • 1/2 cup heavy cream
  • 18 oz tortellini 500g, I like 3-cheese flavor or ricotta-spinach
  • 1/2 cup grated Parmesan cheese to spinkle over the soup
  • fresh basil leaves to serve

Instructions

  • Dice the onion and chop the garlic very finely.
  • Heat the olive oil and butter in a big pot over medium heat. When hot add the onion and cook for 5 minutes or until soft.
  • Add the garlic and Italian seasoning, cook, stirring for about 1 minute.
  • Add the tomato passata and broth. Lover the heat to low and simmer for 10 minutes.
  • Add the cream, bring to a boil. Season the soup with salt and pepper to taste.
  • Add the tortellini and cook according to the package instructions (mine stated to add the tortellini to a boiling soup and simmer for 2 minutes).
  • Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and chopped basil leaves.
  • Enjoy!

Notes

  • If you will use crushed tomatoes instead of tomato passata you need to puree the soup before adding the tortellini.
  • If your tomatos are rather sour you can add 1/2-1 ts of sugar to the soup.
  • You can add 1 ts of dried basil instead of fresh (add it with the Italian seasoning), but it tastes so much better with fresh basil – it somehow perfumes the soup.
  • You can use different kinds of tortellini with this soup: 3-cheese, spinach ricotta, parma ham, Italian sausage. You can also add frozen tortellini.
  • You can experiment and enrich the base of the soup by adding balsamic vinegar, tomato paste, sun-dried tomatoes, chili flakes, Italian sausage, or spinach. I like this recipe best just as written, though!
Course Soup
Cuisine international, Italian-inspired
Keyword tomato soup with tortellini, tomato tortellini soup

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

You Might Also Like

No Comments

Leave a Reply


The maximum upload file size: 1 MB.
You can upload: image.

shares