One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini