Скачать или смотреть Tomato Tortellini Soup | Perfect soup for a cold fall or winter night!

If you’re ready for a well-balanced quick weeknight tomato soup recipe, then this tomato tortellini soup is the recipe for you. It’s simple, easy-to-make comfort food that is perfect for any cool fall or winter evening. With the addition of tortellini, the soup becomes heartier than the usual tomato soup, which makes it even better!

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Skip ahead:

0:00 Intro
0:37 Preparing the soup base
1:47 Adding in the garlic and tomato paste
3:05 Adding the remaining ingredients and spices
4:20 Adding in the tortellini
4:48 Adding the cream
6:30 Tasting the soup

INGREDIENTS

2 tbsp butter
2 ribs celery, diced
1 medium onion, diced
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 tbsp tomato paste
28 oz diced tomatoes
14 oz tomato sauce
2 cups tomato juice
2 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh oregano
10 oz cheese tortellini
1/2 cup heavy cream
1/4 cup chopped fresh basil
1/4 cup Parmesan cheese

INSTRUCTIONS

In a 6-quart saucepan, melt the butter over medium-low heat. Once melted, add the celery, onion, salt, and black pepper. Sauté the onion and celery until soft and translucent, 6-8 minutes. Add the garlic and cook until fragrant, 30 seconds. Then add tomato paste. Stir the paste into the mixture and cook until the paste darkens and starts to caramelize, 4-6 minutes.

After the paste has cooked, pour in the diced tomatoes, tomato sauce, tomato juice, chicken stock, rosemary, oregano, and tortellini. Bring to a boil, cover, and reduce to a simmer. Simmer until the tortellini has cooked, 15-20 minutes.

Remove the soup from the heat and stir in the cream. Add chopped basil and grated Parmesan cheese.

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