I am declaring everyone’s Fall needs this soup full of autumn comfort.
This Soup Is:
Quick and easy to make (seriously 30 minutes or less!) Filled with cheesy tortellini Ultimate Fall comfort food A family loved recipe using pantry staples Your new favorite way to eat tortellini Will warm you up with minimal time in the kitchen Satisfying and makes great leftovers
This soup, in a nutshell, has everything your pasta-loving, soup-loving heart desires. Perfectly cooked cheese tortellini, diced tomatoes and sun-dried tomatoes, rosemary, fresh basil, and Parmesan cheese galore. It’s totally adaptable too. If you want to mix in broccoli, spinach or kale you totally can. Or add in cooked Italian sausage for an even heartier soup too! Some other soups you’ll love are my Creamy Wild Rice Soup, Instant Pot Baked Potato Soup, and Green Chicken Enchilada Soup!
Butter Onion Garlic Fresh rosemary Crushed tomatoes or diced tomatoes (28 oz. can) Tomato soup Tomato sauce Tomato paste Sun-dried tomatoes Chicken broth (or vegetable broth) Heavy cream Crushed red pepper/red pepper chili flakes Cheese Tortellini (I buy the 20 oz. bags of refrigerated tortellini) Parmesan cheese Basil (garnish)
Freeze the soup by letting it cool completely and ladle into freezer safe baggies. Lay flat in the freezer on a baking sheet. This recipe has not been tested in the slow cooker (so sorry!) If you want a creamier soup, use an immersion blender to blend the soup before adding in the tortellini. (or food processor or blender). This soup is versatile! Stir in hearty greens like kale or spinach at the end, add in mushrooms or carrots when sautéing the onions, stir in cooked Italian sausage if desired, and even use a different pasta shape if preferred. If using frozen tortellini, cook them separately according to package directions and then stir into the soup. When reheating leftovers, you may need to add more broth to thin out the soup. Can use olive oil in place of butter if preferred.
