Creamy Tomato Tortellini Soup

January 9, 2015Sasha Rummage

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Perhaps it’s an iron deficiency or I just REALLY love tomato soup, but I’ve been making this recipe and variations of it since this summer! Yes.. I was eating hot soup on 95 degree days because it’s THAT good! My latest twist to the recipe was adding three cheese tortellini, which made for a rich and hearty dish. I know a lot of people find it tedious to make their own soup when it’s so easy to just pick up a can of tomato soup from the store, but believe me.. there is nothing this delicious and fresh that a canned soup could even remotely mimic! It’s the perfect meal to warm up with on a cold winter day (or hot summer day if you’re a weirdo like me)!

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(makes roughly 8 cups)


6 medium sized tomatoes

2 Tbs olive oil

1-2 garlic cloves, minced

¼ of a medium yellow onion, finely chopped

½ cup fresh parsley, finely chopped + extra for serving

2 cups tomato juice

2 cups chicken or vegetable broth

½ cup fresh basil, finely chopped

1-2 stalks of green onion, diced

½ cup cream

Freshly ground pepper to taste

9oz package of cheese tortellini

Grated Parmesan cheese for serving

Fill a large pot with water and bring to a boil. Add tomatoes and boil for 1-2 minutes or until skins just begin to crack. Remove from pot with a slotted spoon and place into a large bowl of cold water.

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Once tomatoes have cooled slightly, remove the skin. Roughly chop the tomatoes and set aside until ready to use.

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Dump water out of the pot you used and hand dry. Heat 2 tablespoons of olive oil in the pot over medium heat. Add minced garlic and onion and cook for 1-2 minutes. Add tomatoes, tomato juice, chicken broth, and parsley.

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Stir together and simmer over medium to high heat for 20 minutes. Add basil and green onion and simmer another 10 minutes.

Remove from heat and let soup cool for 5-10 minutes. If using a regular blender you may want to wait even longer for the soup to cool or else you may end up with a tomato soup explosion! The hot soup, vibration, and the steam can cause the lid to blow off, so cover the top with a towel and press down firmly while you puree the soup. Also be careful not to overfill the blender, so try blending in 2-3 batches.

I used my Cuisinart Food Processor and just had to be careful not to measure past my liquid fill line. I measured out the soup 2 cups at a time and poured the pureed soup into a bowl. I transferred the soup back into the pot once it was empty so I could add my remaining ingredients.

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Once all of the soup is pureed, pour back into the pot and heat over low heat. Stir in ½ cup cream, season with pepper, and stir every five minutes. In a medium sized saucepan, bring several cups of water to a rolling boil. Add tortellini and cook for 5-7 minutes or until al dente. Drain water and add tortellini to the tomato soup. Pour into bowls, top with Parmesan cheese and fresh parsley, and serve!

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