01 Oct Special of the Day: Tomato Basil Tortellini Soup’s On!
Often my eyes are bigger than my family’s stomachs when it comes to cooking pasta, and I end up making more than we can eat. Leftovers land in the refrigerator and are sometimes forgotten, except for my recent MacGyvering of homemade marinara sauce + cooked farfalle (with a splash of cream and some fresh basil) into a terrific tomato basil pasta soup in no time which served as the inspiration for this week’s super simple soup.
My pal Karen and I have often joked that if we had a cooking show it would be called “Make it or Fake it”. On the show, I would demonstrate making some delicious dish from scratch, and Karen would follow up with the how-tos on faking it by using shortcut fixings from the store and making it into an equally enticing version of the same thing- with much less effort.
I was reminded of this the other day when shopping for ingredients for my Tomato Basil Tortellini Soup recipe. Sitting right next to the cheese tortellini at the grocery store was a container of organic marinara sauce, and I thought to myself, If we were doing “Make it or Fake it”, wouldn’t this be a great base for the Tomato Basil Tortellini Soup? (Perhaps worth a try, if you’re in a time crunch.)
Or “make it” from scratch. It’s as easy as 1: Sauté the garlic in olive oil. 2: Add everything else (but the tortellini and cream) and bring to a simmer, blending until smooth with an immersion blender. 3: Add tortellini and cook for 6-8 minutes, finish with a splash of cream, garnish and serve!
Just in time to settle into fall’s comfort food season comes a super simple soup recipe to love with this week’s Special of the Day: Easy as 1,2,3 Tomato Basil Tortellini Soup. Enjoy!
Easy as 1,2,3 Tomato Basil Tortellini Soup
Recipe by Sydne George
2 tbsp. olive oil
2 cloves garlic, minced
2-14.5 ounce cans diced tomatoes with basil, garlic and oregano
1 cup chicken stock
½ cup red wine
3 tsp. sugar
½ tsp. salt
3 cups mixed cheese tortellini
3 tbsp. heavy cream
½ cup fresh basil, minced
Additional fresh basil leaves, for garnish
In medium Dutch oven or other heavy pot, heat olive oil over medium high heat.
Add garlic and saute until softened.
Add tomatoes, chicken stock, wine, sugar and salt. Bring to a simmer.
Reduce heat and blend until smooth with immersion blender, making sure to keep the blades of the immersion blender immersed in the liquid.
Add tortellini and cook 6-8 minutes, until cooked through.
Add cream and stir to combine.
Divide among four soup bowls.
Sprinkle with minced basil and Parmesan shreds.
Garnish with fresh basil leaves.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.