Tomato and Tortellini Soup

24 Oct

Love this soup.  It has a chicken stock base but the burst tomatoes give it a little more depth.  It’s really pretty perfect the way it is, however, I am thinking of adding a little cream or perhaps some milk and a thickening agent sometime, to make it creamier.  UPDATE: I tried it with the half and half.  It turns out a milky, pinky color, not really a creamy red.  It tasted sweet, salty and creamy, though.  So…aesthetically, not the best, but tasted really great.


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 pints grape tomatoes
  • 2 cloves garlic, crushed or chopped
  • Salt and pepper
  • One 32-ounce container (4 cups) chicken stock
  • 1 pound fresh cheese tortellini or ravioli
  • 1/2 cup half and half (optional)
  • 1 cup basil leaves, torn or 1 tablespoon dried
  • 2 scallions, chopped
  • A chunk of parmigiano-reggiano cheese, for shaving
  • Crusty bread, for dunking

In a large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the tomatoes and garlic; season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7 to 8 minutes.

Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of minutes, then add the tortellini and cook until tender, 4 to 5 minutes.  If desired, add the half and half towards the end of the tortellini cooking time.  Remove from the heat and stir in the basil and scallions to wilt.

Serve the soup in shallow bowls and top with large shavings of the parmigiano cheese. Serve with the bread for dunking.

Recipe inspired by Rachael Ray

Photos by me, My Little Food Spot


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