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Creamy Tomato Soup With Tortellini

If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup, then you'll want to try this combo. Cheese-filled pasta floating in an earthy tomato base gives you that same creamy and delicious mashup without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too, for both its flavor and less than 30 minutes of active cook time.

Active Time
25 mins
Total Time
35 mins
Yield
Serves 6

How to Make It

1. Step
Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
2. Step
Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
3. Step
Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tips)
  • 4 cloves garlic, minced
  • 1 (6 ounce) can no-salt-added tomato paste
  • 4 cups low-sodium vegetable broth or no-chicken broth
  • 1 (28 ounce) can Italian plum tomatoes, drained and chopped
  • 2 bay leaves
  • 1 teaspoon crushed dried oregano (see Tips)
  • 1 teaspoon salt
  • 1 (9 ounce) package cheese tortellini, fresh or frozen
  • 1 tablespoon all-purpose flour
  • 1 ½ cups half-and-half
  • ½ cup chopped fresh basil or parsley

Tags

Egg FreeLow Added SugarsLow SodiumLow-CalorieNut-FreeSoy-FreeVegetarian

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