Tomato Tortellini Soup

Tomato Tortellini Soup Ingredients

• Celery is a slight surprise in tomato soup, but there must be layers of flavor other than just tomato. The celery is softened with onion and butter that mellows the flavor but adds depth to the finished soup.
• Tomato paste is added and cooked until caramelized. Cooking the tomato paste separately before adding in the remaining ingredients will deepen the tomato flavor and add an underlying sweet richness to the finished soup.
• Tomato sauce adds a strong tomato flavor and helps give a slightly thick texture.
• Diced tomatoes give substance to the soup for more texture. This soup is not an out-of-the-can smooth tomato soup but one with some heft.
• Tortellini is a great way to refresh tomato soup. Choose a three-cheese tortellini; the pasta cooks with the soup, taking on the tomato flavor, while the cheese filling is almost like little grilled cheese interiors.
• Heavy cream tempers the sharp, somewhat acidic flavor of the tomatoes in this soup. The small amount of cream balances the flavors.

The full amount of each ingredient can be found in the recipe card below.

How to Make Tomato Tortellini Soup

Step 1: Prepare the base of the soup – In a saucepan over medium-low heat, add the butter and let it melt. Chop up the onion and celery and add to the melted butter in the kettle. Add the salt and black pepper and mix everything together. Let the onion and celery sauté until softened.

Step 2: Add the garlic and tomato paste – Chop the garlic cloves into a fine mince. To the softened onion and celery mixture, add the garlic. Stir the garlic into the mixture and cook for 30 seconds to a minute, making sure not to burn the garlic. Then add in the tomato paste, stir it in, and allow it to cook for four to six minutes.

Step 3: Add the tomatoes and herbs – Once the tomato paste has cooked, add in the diced tomatoes, tomato sauce, tomato juice, chicken stock, rosemary, and oregano. Stir the mixture to ensure everything is combined, and let it come up to a simmer.

Step 4: Add the tortellini and cook – Once the soup is simmering, add the tortellini. Mix the pasta into the soup and let the mixture come back up to a simmer. Once simmering, cook the soup for 15-20 minutes.

Step 5: Add the heavy cream and stir – Once the soup has simmered, remove it from the heat and remove the herbs. Add in the heavy cream and mix it in until no streaks remain. To serve, I like to sprinkle strips of basil and freshly grated Parmesan cheese over the top.

Recipe Tips

• 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.

More Soup Recipes

• Black bean soup
• Creamy curry lentil soup
• White bean chicken chili
• Dairy-free creamy tomato soup
• Slow cooker chili
• Sausage meatball kale soup
• Homemade chicken noodle soup
• Slow cooker turkey, sweet potato, and kale soup
• Black bean and squash chili
• Slow cooker cauliflower curry soup
• Slow cooker squash soup
• Tomato and roasted red pepper soup

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