Tortellini Tomato Soup Recipe

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5 from 7 votes

A well seasoned and robust tomato soup made with canned tomatoes and packaged tortellini.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, Main Course, Soup

Cuisine: Italian

Keyword: soup, tomato, torellini

Servings:

Calories: 288kcal

Author: Tricia

Ingredients

For the soup:

2 (28-ounce) cans whole peeled San Marzano tomatoes (1588g)
2 tablespoons olive oil
1 sweet onion, diced
1 medium carrot, shredded or grated
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (more or less to taste)
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 bay leaf
¼ cup fresh basil leaves, julienned (5g)
2 cups low-sodium chicken broth, or vegetable broth (16-ounces or 494g)
1 tablespoon brown sugar, packed
salt and pepper to taste
¼ cup heavy cream or half-and-half, optional (58g)
9 ounces fresh refrigerated tortellini (255g)

For serving (optional):

prepared basil pesto
olive oil
Parmesan cheese
fresh ground black pepper
bread or garlic cheese toast for dipping

Instructions

Pour the tomatoes and juice into a large bowl. Crush the tomatoes with your hands and set aside.
Pour the olive oil into a large soup pot or Dutch oven set over medium-high heat until shimmering. Add the onion, carrots, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the onion is soft, about 5 minutes.
Reduce the heat to medium. Add the garlic, red pepper flakes and tomato paste. Cook, stirring constantly until the mixture darkens and starts to stick to the bottom of the pan, 3 to 4 minutes. Sprinkle the flour over the vegetables. Cook, stirring constantly for about 2 minutes, scraping up the browned fond on the bottom of the pot.
Pour the crushed tomatoes into the pot. Add the bay leaf, basil, chicken broth and brown sugar. Simmer uncovered for 30 minutes, stirring occasionally.
While the soup is simmering, prepare the tortellini according to package directions. Drain and toss with a teaspoon or two of olive oil. DO NOT overcook the tortellni pasta.
REMOVE the bay leaf and discard. Carefully move the soup pot from the stovetop. Using a stick or immersion blender, process the soup until smooth. Season with salt and pepper, to taste. Add the cream (if using) and blend until incorporated. Return the soup to the stovetop and cook on low for 10 minutes, or until heated through.
Serve each bowl of soup topped with 4 or 5 tortellini, a drizzle of pesto, Parmesan cheese and black pepper, as desired.
Alternately, add the tortellini to the soup pot and stir to incorporate.

Notes

We recommend storing the cooked tortellini separately and adding to each bowl individually to prevent overcooking.
Inspired by a recipe on The Hungry Cook

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition