Tuesday, October 7, 2014

Tomato Tortellini Soup

We've been slightly overwhelmed with the amount of tomatoes coming from our garden the past few months. I knew there was no way we'd eat that many fresh tomatoes and so I've been looking for ways to use them before they start rotting. Here are a few things I've done so far:

  1. Crock pot tomato sauce
  2. Freeze chopped tomatoes in 14-15oz bags (to use instead of canned tomatoes)
  3. Tomato soup
I decided to try a recipe for tomato tortellini soup that I'd had bookmarked from Two Peas and Their Pod. I used my fresh tomatoes instead of canned and altered the recipe a bit and it came out delicious! It got a seal of approval from the whole family :-)

Tomato Tortellini Soup
Yield: about 6 adult servings + 3 toddler
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 52oz diced fresh tomatoes OR 2 28oz cans diced tomatoes
  • 2 cups (16oz) vegetable broth
  • 1 tbsp dried basil OR 1/4 cup chopped fresh basil
  • Salt & pepper
  • 1/2 cup sour cream OR plain Greek yogurt
  • 3-4 cups frozen cheese tortellini (I'm estimating...I dumped the remainder of our jumbo sized bag)
  • Grated Parmesan cheese and basil, for garnish
  1. Heat olive oil in large pot over medium heat. Add onion and garlic and cook until just tender, about 5 minutes.
  2. Add tomatoes and vegetable broth and season with basil, salt and pepper. Bring to a boil and then simmer for 15 minutes.
  3. Using an immersion blender or regular blender (blend in batches!), blend the soup until you reach as uniform a consistency as possible. Add in the sour cream or Greek yogurt and stir until combined.
  4. Add tortellini to the pot and simmer for 7-9 minutes, until the tortellini is cooked through.
Recipe adapted from Two Peas & Their Pod 


Post a Comment