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EXTRA (AP)PETITE: EASY CREAMY TOMATO TORTELLINI SOUP

Servings: 4

Ingredients

  • 1 28 oz can crushed good tomatoes or ~ 3.5 cups peeled, diced fresh tomatoes when they’re 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 and 1/4 cups 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

Instructions

  • Sauté the garlic and onions in a little olive oil over low-medium heat until the onions begin to soften.
  • 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.
  • For a very smooth soup, use an immersion blender at this point.**
  • Add salt and pepper to taste – it doesn’t need much at all! If your soup is too acidic, try adding a little more sugar and/or milk. 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.

Notes

* 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!
**I'm not big on having a lot of kitchen gadgets, but an immersion blender is definitely one of my favorite and most-used tools. I have this one with multiple attachments.
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 – I usually like adding a little more! The amount of sugar here can also depend on how naturally sweet or acidic your batch of tomatoes are.