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.
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
Directions
- 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.
- Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
- 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.