Creamy Tomato Tortellini Soup

I recently had this soup for lunch from a local co-op/natural foods store, and knew I had to try to recreate it at home.  I looked at several recipes, and did not find one that came close to the thick, creamy texture of the co-op soup, so with some improvisation...the below came out quite tasty.  Enjoy!

Creamy Tomato Tortellini Soup

  • 2 (14 oz.) cans Diced Tomatoes w/Rosemary & Oregano 
  • 2 (10 oz.) cans Tomato Bisque
  • 1 (14 oz.) can Chicken or Vegetable Broth
  • 1/2 pint (8 oz) Heavy Cream or Half-and-Half
  • 1/2 cup Italian Pasta Sauce (used our local, Paisely Hippo's)
  • 1 Garlic clove, minced
  • 1 TBSP Basil (or about 10 fresh, chopped leaves)
  • 1 tsp Chives, chopped  
  • 1 (9 oz.) pkg. Cheese Tortellini (try Vermont Fresh)
  1. Pour all ingredient except Tortellini into a soup pan.
  2. Blend well, then simmer for 20 minutes.
  3. Add Tortellini and cook until tender (at least 15 minutes).
  4. Serve with crostini or top with Olivia's Croutons.

*If you like a "thicker" soup, try adding 2 TBSP Italian Bread Crumbs, or crushed croutons after step 3, then simmer an additional 5 minutes.

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