Monday, March 25, 2013

creamy tomato tortellini soup

Steven loves soup and one of his favorites is a thick and creamy tomato tortellini soup from our favorite grocery store. Sometime last year it disappeared and I've been trying to find a promising substitute since. This one might be it.

It was so easy that this recipe will definitely make it into our meal rotation. And it's one of those recipes we can change up - use beef tortellini instead of cheese, add sun-dried tomatoes instead of fire-roasted. Little tweaks that can change up the whole soup.

I started with my hearty tomato soup base and just changed up the seasoning and the additives. We have made so many variations to the hearty tomato soup, it has quickly become a staple!

creamy tomato tortellini soup
2 tablespoons olive oil
2 cloves garlic, minced
1 26 ounce jar marinara sauce
1 15 ounce can of diced fire-roasted tomatoes, drained
2 cups vegetable broth
2 cups half & half
1 tsp onion powder
1 Tbsp italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese
1 9 ounce package of cheese-filled tortellini
1/2 cup shredded parmesan cheese for garnish

Warm a large pot on medium heat, adding the olive oil and minced garlic. Let the garlic brown for a couple minutes, then add in the marinara sauce, fire-roasted tomatoes, vegetable broth and half and half. Stir to combine, then add onion powder, salt, pepper, and parmesan cheese.

Allow the soup base to simmer for 15-20 minutes, or longer if you want thicker soup. You can also add half of the the vegetable stock initially and decide to add more or not depending on the consistency you'd like.

Drop in the tortellini and cook according to the instructions on the package.

Sprinkle with some shredded parmesan and serve with warm garlic bread for dipping. Enjoy!

xoxo, christa


  1. YUM. Oh my, so making this tonight. I love the idea of adding sun-dried tomatoes too. Yummy, seriously thanks so much for the recipe!


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