Tortellini Tomato Soup
with Italian green salad
Ingredients
- Shallots - 1 clove, diced
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Onions, medium - 1, diced
- Garlic - 2 cloves, chopped
- Parsley (opt) - 1 Tbsp, chopped
- Butter - 2 Tbsp
- Basil, dried - 1 tsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 4 cups
- Bay leaves - 2
- Pasta, tortellini, any type - 14 oz
- Vinegar, balsamic - 1 Tbsp
- Olives, Kalamata, pitted - 1/4 cup, sliced (sub any olives)
- Tomatoes, cherry or grape - 1 cup, halved
- Mixed greens - 6 oz
Nutrition Facts
Prep
- Onions / Garlic / Parsley / Shallots / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - (Skip if made ahead for Monday.) Whisk together shallots, vinegar (portion for vinaigrette), mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
- Tomatoes - Halve tomatoes. (Can be done up to 3 days ahead)
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Make
- Heat a Dutch oven over medium-high heat. Add butter and then onions and a pinch of salt to melted butter. Saute until softened, 4 to 5 minutes.
- Add garlic and dried basil and saute for 1 minute more.
- Add crushed tomatoes, diced tomatoes, stock, and bay leaves. Bring to a simmer.
- Add tortellini to simmering soup and cook according to package directions. (Note: fresh tortellini will cook faster than dried, so be sure to check the recommended timing for the variety you bought.)
- When tortellini is tender, remove soup from heat and stir in vinegar (portion for soup). Season with some salt and pepper.
- Toss mixed greens with olives, tomatoes, and some of the vinaigrette. Add additional vinaigrette until salad is dressed to your liking.
- Ladle soup into bowls and top with parsley. Serve salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
54 reviews
This is a great soup! By the time it was cooled off it was more of a pasta with sauce dish, but we loved it. I used in immersion blender to blend the soup base, which I liked.
0 HelpfulSimple and delicious, wish we could post photos in the comments of this as my 10 mo old thoroughly enjoyed eating this with her hands. In response to one of the comments above I didn't put the full amount of gf ravioli in and the ratio was on the hearty soup side.
0 HelpfulIt's really not a soup. The pasta to liquid ratio really just makes this a pasta dish with a soupy sauce. I enjoyed the flavor and it was not bad at all, but don't go in expecting "soup" unless you make modifications.
0 HelpfulI used an immersion blender to purée the soup before I added the tortellini. Adults and kids loved it!
0 Helpful