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Tortellini Tomato Soup
with Italian green salad

Active: 30 minTotal: 30 min
20190107 tortellini tomato soup nm 3.jpg?ixlib=rails 2.1

Tomato soup is a classic, but this one gets added flavor and substance with the addition of tortellini. Use any type of tortellini you'd like!

Tags

Ingredients

Servings:
4
Metric
Balsamic Vinaigrette:
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
Tortellini Tomato Soup:
  • 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
Italian Green Salad:
  • Olives, Kalamata, pitted - 1/4 cup, sliced (sub any olives)
  • Tomatoes, cherry or grape - 1 cup, halved
  • Mixed greens - 6 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions / Garlic / Parsley / Shallots / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. 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)
  3. Tomatoes - Halve tomatoes. (Can be done up to 3 days ahead)

Make

  1. 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.
  2. Add garlic and dried basil and saute for 1 minute more.
  3. Add crushed tomatoes, diced tomatoes, stock, and bay leaves. Bring to a simmer.
  4. 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.)
  5. When tortellini is tender, remove soup from heat and stir in vinegar (portion for soup). Season with some salt and pepper.
  6. Toss mixed greens with olives, tomatoes, and some of the vinaigrette. Add additional vinaigrette until salad is dressed to your liking.
  7. Ladle soup into bowls and top with parsley. Serve salad on the side. Enjoy!
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Reviews

This meal has 51 reviews

Simple 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.

By: Elizabeth
Posted: Jun 13, 2019
Diet: Gluten-free

It'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.

By: Brandon
Posted: Mar 03, 2019
Diet: Original

I used an immersion blender to purée the soup before I added the tortellini. Adults and kids loved it!

By: Mary Beth
Posted: Feb 24, 2019
Diet: Original

Very different from my usual tomato soup. I liked the difference! I guess this will become a staple.

By: Lena
Posted: Feb 13, 2019
Diet: Original

Simple and tasty. Served with garlic bread.

By: Nicki
Posted: Feb 02, 2019
Diet: Vegetarian

Easy and yummy.

By: Carri
Posted: Feb 01, 2019
Diet: Original