This rich, Italian style Tomato tortellini soup is one of our faves. It is super easy to make, and far more yummy and satisfying than anything from a can:-)
If you want an even heartier version, try this Italian Sausage Tortellini soup which is totally a meal in itself. This lighter version is meatless and quicker to make, but is still a rich, satisfying light entree or meal.
To get the desired smoothness that you’ll want in tomato soup, you’ll need to process the soup (before adding the tortellini). You can use a blender or Vitamix, but the easiest way is with an immersion blender. I use the KitchenAid 3-Speed Hand Blender recommended by Cook’s Illustrated and love it.
Note: Cook’s Illustrated kitchens weighed in on supermarket frozen cheese filled tortellini in their taste tests. Barilla cheese filled tortellini was named the winner, while Rosetto and Buitoni were two of the recommended brands.
This soup pairs especially well with crusty bread. Great garnishes are croutons, shaved fresh parmesan or romano cheese, or baked parmesan crisps.
The soup keeps well for several days in the fridge and can be reheated on the stovetop or in the microwave.
I’d love to hear from you if you try this. Let us hear how you like it and if you made any tweaks that we might want to try ourselves. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Serving Size: 1
Amount Per Serving: Calories: 841 Total Fat: 53g Saturated Fat: 24g Cholesterol: 146mg Sodium: 3116mg Carbohydrates: 63g Sugar: 10g Protein: 30g