Tortellini Tomato Soup
with Italian green salad

Name: Tortellini Tomato Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove Shallots, diced; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Onions, medium, diced; 2 cloves Garlic, chopped; 1 Tbsp Parsley (opt), chopped; 2 Tbsp Butter; 1 tsp Basil, dried; 1 can Tomatoes, crushed (14 oz / 397 g); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 4 cups Stock, any type; 2 Bay leaves; 14 oz Pasta, tortellini, any type; 1 Tbsp Vinegar, balsamic; 1/4 cup Olives, Kalamata, pitted , sliced (sub any olives); 1 cup Tomatoes, cherry or grape, halved; 6 oz Mixed greens

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

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!

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Tortellini Tomato Soup with Italian green salad