Have I mentioned that I love comfort foods in winter? Once or twice? Well, today in Columbus the wind chill has us at a balmy -24 degrees. Soup, anybody?
This hearty, creamy soup is great for chilly winter days. A creamy tomato soup base marries with cheese filled tortellini and wilted greens to warm you up and keep you full. And it’s even better the next day for lunch!
I passed on the grueling process of making homemade tortellini and went with Buitoni brand, but if you’re feeling ambitious and want to dust off your pasta maker, more power to you! And feel free to play around with the ingredients here. Choose a different filling for your tortellini or throw in some more veggies. Soup is a great meal to get creative with because pretty much anything you do will taste pretty good! So try it out tonight and do your best to stay warm!
Creamy Tortellini Soup
- 1 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes
- 6 cups low sodium chicken broth
- 1 20 oz package Buitoni three cheese tortellini
- 1 6 oz can tomato paste
- 2 cups chopped kale or spinach
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 1 dried bay leaf
- 2 tbls. olive oil
- Salt and pepper to taste
- Heat 2 tbls. olive oil over medium heat. Saute the garlic and onion until softened, 3 minutes.
- Add kale or spinach and saute until wilted, 3 minutes.
- Add tomato paste, basil, oregano, crushed red pepper, and salt and pepper. Cook, stirring constantly, 3-4 minutes.
- Add the crushed and diced tomatoes, chicken broth, and bay leaf and bring to a simmer. Add the heavy cream and tortellini and simmer, stirring occasionally, until tortellini is cooked through, 7-9 minutes.