Friday, 6 December 2013

Tomato Tortellini Soup

Er. Mah. Gerd. 

I made this soup a few weeks ago, and I didn't think it actually was a soup - it turned out more to be a pasta dish.

Which is not really what I wanted.

I wanted SOUP.

Rich and hearty and decadent.  SOUP.

So I made it again - but with changes that I thought would be great.

And since it's minus twenty gazillion degrees outside - I feel like you would love this soup too.

First - melt some butter.

Add some minced garlic.
Then add a little flour.

Add salt and pepper.

Then add chicken broth.

And red wine.

A can of crushed tomatoes.

Then a package of dry onion soup mix.

And stir it all together and cook for about 10 (to 15) minutes.

Then toss in basil.  You could use fresh - if you remember to buy it.  Otherwise, dried is a perfectly acceptable substitute.

Simmer for 45 minutes then add the tortellini.

Simmer for about 15 minutes (until the pasta is tender).  Then stir in the milk and the two remaining cups of broth.  I gave it another 10 minutes on the stove to pull together.

And serve.

And serve......

Oh my this is so good.

It actually gets better the next day too. 

So if you're looking for a rich, hearty soup to warm up your bones over the most recent cold snap - this would definitely be a wise decision.

And, if you're so inclined, you could likely fry up some group beef at the beginning of the recipe.  You could also use beef tortellini if you want.

Enjoy!  And keep those fingers and toes bundled up!

Tomato Tortellini Soup

1/2 cup butter
3 cloves garlic, minced
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 cups chicken broth, divided
1/2 cup red wine
1 (28 ounce) can crushed tomatoes
1 (1 ounce) package dry onion soup mix
1 (0.75 ounce) package fresh basil leaves, torn into small pieces
1 (300 gram) package tortellini (cheese or beef)
1 cup milk
Parmesan cheese (for topping, optional)
  1. Melt the butter in a large pot over medium heat.
  2. Whisk in the minced garlic and cook for just a couple of minutes - until fragrant.
  3. Whisk in the flour, salt, and pepper until smooth.
  4. Gradually add 4 cups of chicken broth and the red wine, whisking constantly.
  5. Stir in the tomatoes and onion soup mix.
  6. Simmer until thickened and the flavours have blended, about 10 to 15 minutes.
  7. Stir in the basil and simmer for 45 minutes, stirring occasionally.
  8. Stir in the tortellini and simmer about 15 minutes or until the tortellini is tender.
  9. Add in the milk and the remaining 2 cups of chicken broth, stir to combine and cook for about 10 minutes to pull the soup together.
  10. Serve, topped with Parmesan cheese if desired.
Source:  Allrecipes

1 comment:

  1. I made this soup with diced tomatoes instead of crushed tomatoes to keep it from getting so thick. The next time I make it I will decrease the onion soup mix only cause my family are not onion lovers!! This soup is great reheated the next day!
    Cheryl Kwasnicki