Roasted Tomato Tortellini Soup combines a creamy tomato soup with cheesy pasta. Using fire-roasted tomatoes gives this soup a nice kick, but it's perfectly balanced with a pinch of sugar and some heavy cream. Perfect for weeknight cooking!
kosher salt and freshly ground black pepper- to taste
28ozfire-roasted crushed tomatoes
30oz.fire-roasted diced tomatoes
2 1/2cupslower sodium chicken broth
1Tablespoonsugar
1/2cup2% milk
1/2cupheavy cream
16oz.cheese tortellini- from the refrigerator section
freshly grated parmesan cheese- to serve
Instructions
In a medium stock pot over medium-high heat, add the olive oil and butter until melted. Add the onion and saute until softened, about 3-4 minutes. Then add the minced garlic, basil, salt, and pepper, and stir for another minuite or so.
In a large blender, add the crushed tomatoes, diced tomatoes, and the sauteed veggies. Blend until smooth, and then pour back into the stock pot. Add the chicken broth and stir well. Bring to a simmer and then add the sugar, milk, and heavy cream. Simmer again until hot.
Add the cheese tortellini to the soup, and cook on low for about five minutes, or until tortellini is soft and warmed through.
Serve the soup with some freshly shaved parmesan cheese and some crusty bread.
Video
Notes
Note: If you want a milder flavored soup, use regular tomatoes instead of fire-roasted tomatoes.LEFTOVER soup is great for meal prep. Store in individual mugs with lids, and lunches are a snap!