Roasted Tomato Tortellini Soup is the comfort soup you crave. A rich roasted tomato soup filled with tender three cheese tortellini, finished with spinach, parmesan and fresh basil. A big bowl of this delicious soup with a glass of wine and all your troubles will fade away.
The flavor of this soup is rich and delicious. I love the way roasted tomatoes produce their own sugars when cooking and caramelize themselves. So yummy.
This is a quick soup dish that you could totally go low and slow with all day in your crock-pot.
This is a cream-less and meat-less dish so it totally passes for vegetarian. If you’d like to add some shrimp or Italian sausage, I definitely recommend it.
Fresh tortellini is typically found in the deli refrigerated section of your grocery store. Look for brands like Buitoni Tortellini or Giovanni Rana Tortellini. The best part about using fresh tortellini is no need to pre-cook them, just throw them in your soup towards the end and let the soup do the work.
Wine Pairing Recommendation: This is totally the job for a Chianti, but if I was being completely honest with what I’m drinking with this, I would go with a Cote Du Rhone. Italian wine doesn’t always have to go with Italian inspired food and neither does French. I highly encourage you to always drink what you like when it comes to pairing.
Roasted Tomato Tortellini Soup
Look for fresh tortellini in the deli refrigerator section of your grocery store. I love using Giovanni Rana's 5 Cheese Tortellini.
Ingredients
- 2 pounds Plum Tomatoes, quartered
- 1 whole Onion, quartered
- 2 whole Carrots, peeled and cut into 1 inch dice
- 6 cloves Garlic, kept in skins
- 2 tablespoons Olive Oil
- Kosher Salt and Ground Black Pepper, for seasoning
- 8 cups Vegetable Stock
- 2 tablespoons Tomato Paste
- 1 teaspoon Kosher Salt, plus extra for taste preference
- 1 package {9 ounces} Fresh Tortellini
- 2 cups packed Fresh Baby Spinach
- 2 tablespoons Basil, chopped
- Parmesan Cheese, grated for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Place chopped tomatoes, onions, carrots and garlic cloves evenly on a large sheet pan, drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 30 minutes. Remove sheet pan and allow to cool slightly, remove garlic cloves to a cutting board and once cool enough to handle remove roasted cloves from skins. Use the back of your knife to crush garlic into a spread. Add roasted veggies and mashed garlic to a large heavy bottomed pot. Cover with stock and stir in tomato paste. Bring to a boil and reduce to a simmer, cover with a lid and simmer for 20 minutes.
- Step 3 Remove lid and use an immersion blender or use a blender working in batches to blend soup until smooth.
- Step 4 Add tortellini to the soup and simmer for about ten minutes until pasta is tender. Stir in spinach until wilted. Serve immediately with chopped basil and grated parmesan. Enjoy!
Savor and Enjoy!
