And ew, who wants to be thinking that winter might still be here throughout the rest of March. The only good thing about it? The ability to warm up with a delicious soup. When I first saw this soup I was enamored with the delicious looking tortellini and creamy broth over atSix Sisters’ Stuff. I think you’ll see I really made this one my own – feel free to throw whatever you’ve got in it!
Tomato Tortellini Soup (adapted from Six Sisters’ Stuff)*
Serves: 8 (1 cup soup)
1-9 ounce package frozen cheese tortellini
1 tablespoon olive oil
1 onion, diced small
1 cup carrots, diced small
1/2 cup celery, diced small
2 tablespoons water
3 cloves garlic, minced
1 6-ounce can tomato paste
2 cups low-sodium chicken broth
3 cups skim milk
1/2 cup chopped oil-packed sun-dried tomatoes
4 tablespoons basil, chopped fine
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
In a large pot, add olive oil and heat over medium-high heat. Cook onion, carrots, and celery for 3-5 minutes, until the onions are almost translucent. Then, add water and garlic, stirring constantly until water has mostly evaporated and garlic is fragrant (about 45 seconds). Add tomato paste and cook an additional 2 minutes. Then, stir in chicken broth, milk, and sundried tomatoes. Let the mixture come to a rolling boil over high heat. Turn the heat to medium and let it simmer for about 30 minutes.
Meanwhile, cook tortellini according to package directions and drain.
If desired, at this stage use an immersion blender to blend the soup into a fine puree. Then, stir in tortellini, basil, and half the Parmesan cheese. Use the additional Parmesan cheese to top each serving. Serve immediately.
*As you’ll see in the picture, I like to toss a can of beans or two (drained) into my soups for protein. Plus, John really hates beans and this is a good way to camouflage them. He’s so in love with the flavors in the soup, that he just slurps it right up. Gosh, I could be talking about a 5 year old right?!
Until the next time my oven is on…
