A home-cooked meal, to me, is one of the best expressions of love. I was lucky to have Mom’s cooking almost every night growing up (although I didn’t appreciate it enough back then!), and it’s a tradition I hope to carry on. Nick and I both love to cook, but when life gets busy, it’s one of the first things to fall to the wayside and get replaced with poor food decisions. One of our goals this year is to make home-cooked meals the norm instead of the occasional treat. And I’m always looking for ways to modify recipes to be a little healthier!
I’ve been getting recipe requests whenever I post cooking snaps, so would love to share more of our favorite dishes on here! Today’s one-pot recipe is super easy (even for beginners), using ingredients most of us already have at home. And it’s oh-so-satisfying to warm up with on a cold day. I was never a big fan of tomato soup growing up, but Nick and I can’t get enough of this one. The addition of tortellini makes it hearty enough for a full meal, and the usual fattier heavy cream was not missed. We make a little extra to freeze for quick weeknight dinners!
Creamy Tomato Basil Tortellini Soup
Serves approx. 4
– 1 28 oz can crushed or whole good tomatoes, or ~ 3.5 cups peeled, diced fresh tomatoes when in season. Can’t wait to try this with tomatoes from our garden in the summer!
– 1 small yellow or white onion, chopped
– 3 cloves garlic, chopped
– 1 cup milk*
– 2 cups (1 small can) low-sodium or homemade chicken broth (sub veggie if you’d like)
– 1 package mini tortellini, fresh or frozen
– 1 teaspoon sugar, more as needed
– generous handful of fresh basil, chopped
– salt and pepper to taste
– olive oil for sautéing
* If you don’t eat dairy, I’ve seen recipes that use 2-3 slices of bread, cubed, mixed in right before blending to thicken the soup. A helpful reader also suggested using pureed white beans instead!
Step 1 – Sauté the garlic and onions in a little olive oil over low-medium heat until the onions begin to soften.
Step 2 – Stir in tomatoes (crushing them as you go), broth, milk and lower to a simmer – don’t let the milk boil heavily! Add sugar and continue simmering on low for at least 15 minutes. I had added some basil here, but prefer to add it all towards the end since fresh basil loses its flavor as it cooks.
Step 3 – For a smooth soup, use an immersion blender at this point. I’m not big on having a lot of kitchen gadgets, but this is definitely one of my favorite and most-used tools (I have this set with the multiple attachments). If you don’t have a blender, crush your tomatoes to the best of your ability with the back of a large spoon, and simmer the soup for longer to let everything break down more.
Step 4 – Add salt and pepper to taste – it doesn’t need much at all! Stir in basil and ravioli, and cook per the time indicated on the tortellini package until they’re just about done. Do not overcook otherwise you’ll have mushy tortellini! Al dente is fine, as everything tends to cook a bit more after you turn off the heat.
And that’s it! Serve garnished with any remaining basil.
Like with my past cooking posts, I don’t follow recipes too strictly and use them mostly as a guideline. The milk to broth to tomato ratio is something you can play around with depending on how brothy or creamy you like your soup. The amount of sugar here can also depend on how naturally sweet or acidic your batch of tomatoes are.
I hope you guys enjoy this soup as much as we do! Let us know if you give it a try!