Tortellini tomato soup

I have to admit that for the past two months I was a terrible blogger. I haven’t shared any recipes for the whole two months!!!! And I feel really bad and sorry. But honestly I had nothing exiting that I could share with you. Because I don’t like Summer time. And I don’t really enjoy cooking on this time of the year. But finally, the Summer is almost over, yaay!! And I’m ready to meet my favorite season on the upcoming Monday!!! And I have prepared the most cozy recipe to meet Fall.

This tortellini tomato soup is the time saver and it’s the most delicious soup I’ve had so far! It’s creamy, flavorful, slightly spic and have a perfect cheesy tortellinis finish!

It took me about 20 minutes to make this amazing soup for dinner. I wish we had cooler nights, so it could be just a perfect warming soup 馃檪 but if it’s already pretty cold in your town, so this is the right time to make it!

You can use whatever tortellini you have or not to use it all but I do recommend to buy one pack of them! Or if you’re not lazy enough, you make your own which I totally wasn’t ready for, haha! :))

And when ready to serve, toast some bread until warm and slightly crispy and top the tomato soup with balsamic reduction and fresh black pepper!

Autumn red tomato cream soup with homemade cheese tortellini and topped with balsamic reduction. Soup bowl in rustic style.

Servings: 4-6 portions

Cooking time: 20 minutes

Ingredients:

  • 4 cups of vegetable low-sodium broth
  • 16 oz canned diced tomatoes
  • 8 oz of half and half
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 4 sprigs of thyme
  • 2 tbsp of tomato paste
  • 1 tbsp of balsamic vinegar
  • 2 1/2 tbsp of brown sugar
  • 1 tsp of mild paprika
  • 1/2 tsp of cayenne pepper
  • salt and pepper to taste
  • 2 tbsp of butter
  • one pack of cheese tortellini
  • balsamic reduction for topping

Directions:

  1. In the dutch oven or large pot melt the butter on medium high and add in the diced shallot, garlic and thyme. Stir occasionally for 4-5 minutes until softened.
  2. Add in the tomato paste, stir well. Add in the balsamic vinegar and brown sugar. Cook for another minute.
  3. Add the canned tomatoes, vegetable broth and season with paprika, cayenne pepper, salt and pepper. Cook on medium heat for 5 to 7 minutes. Stir in the half and half and stir well with wooden spatula. Let it simmer for another 2-3 minutes but don’t boi it. Taste for seasonings. Add the tortellinis and cook according to the package instructions (usually it takes 3-5 minutes). Turn it off and let sit for couple minutes before serving.
  4. Serve the cooked tomato soup with balsamic reduction and fresh black pepper.
Autumn red tomato cream soup with homemade cheese tortellini and topped with balsamic reduction. Soup bowl in rustic style.


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