Tomato Soup with Cheese Tortellini

A hot bowl of soup is always a welcome meal on a cold winter day, this tomato soup with cheese tortellini fits the bill.

I received an immersion blender for Christmas last year. It has been fun using it to make different recipes. I found out that it is so much easier to make whipped cream with the immersion blender than a handheld electric mixer. When I make whipped cream with a handheld electric mixer I have cream splattering everywhere, but not with this immersion blender. 

I have wanted to try making a soup that I could use the new blender. This tomato soup with cheese tortellini turns out to be the perfect soup to start with. It was simple to blend the tomatoes that are in this into a rich creamy soup. And it took just a little time before all the tomatoes were blended and the soup was ready to eat, really easy peasy.

I started out with cooking onion and garlic in olive oil until they were tender. Once that was completed I added whole canned tomatoes, tomato paste, vegetable stock, basil, oregano, parsley and bay leave. I brought this to a boil and then turned it down to simmer for about 15 minutes.

Then the fun began, with my immersion blender, I blended everything together. It took a matter of a minute or so and it was blended to a smooth and creamy soup. At this point, I added my Tortellini and simmered the soup for another 5 minutes.

I did add some additional water at this time since the soup was thicker than I wanted. As you can see by the pictures I left the soup on the thicker side, I wanted a soup that will stick to your ribs and keep you going through the day.

The herbs in this soup add delicious flavor to the soup and cheese tortellini, well let’s just say it is perfect. Tomato soup with pasta and cheese, yum. I hope you will give this tomato soup and cheese tortellini a try.

Perfect for during the Lenten season.

Tomato Soup with Cheese Tortellini

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Course: Soup

Cuisine: American

Keyword: tomato soup cheese tortellini, easy tomato soup

Author: Dawn Yucuis

Ingredients

• 2 tablespoons olive oil
• 1 large onion chopped
• 2 to 3 cloves garlic minced
• 2 28- ounce cans whole or diced tomatoes
• 32 ounces vegetable stock
• 1 12- ounce can tomato paste
• 2 bay leaves
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 19- ounce bag cheese tortellini
• Additional vegetable stock or water optional
• Salt and pepper to taste

Instructions

• Into a large Dutch oven add 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and garlic, stirring occasionally so not to burn. Cook for 5 to 10 minutes.
• Once the onion and garlic are cooked add the tomatoes, tomato paste, vegetable stock, bay leaves, basil, oregano, and parsley. Bring this to a boil, once boiling reduce heat to medium-low and continue to simmer for another 15 to 30 minutes.
• Remove the bay leaves and with an immersion blender or regular blender blend the ingredients until smooth. Season with salt and pepper to taste. Also, at this time add additional vegetable stock or water to the right consistency.
• Add the cheese tortellini and heat for 4 to 5 minutes. Serve.