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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 - 2 1/2 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 39 reviews

Pretty good. Next time I might blend with an immersion blender before adding the pasta

By: Kelsey
Posted: Jan 16, 2019
Diet: Gluten-free

This didn't turn out very soupy.. but was a tasty pasta dish!

By: Andrea
Posted: Jan 15, 2019
Diet: Original

Pork was fantastic for being so simple. Paired great with salad.

By: Sundi
Posted: Jan 15, 2019
Diet: Paleo

Easy and scrumptious

By: Heather
Posted: Jan 14, 2019
Diet: Vegetarian

I loved how easy and delicious this was. Agreed with needing more liquid to make this a soup. I added closer to 4 cups of stocks.

By: Namrita
Posted: Jan 14, 2019
Diet: Original

Solid soup recipe. I think I added a bit too much pasta. If it's in the menu again I'd probably opt for a non stuffed pasta and throw in some sausage.

By: Nicole
Posted: Jan 14, 2019
Diet: Original