Creamy, luscious tomato soup with tortellinis. Made with carrots, celery and onion. This isn’t anything like the canned stuff you knew as a kid, it’s chunky, a bit spicy and warms you down to your bones.
Got those winter chills? Then this is the tomato soup for you.
My favorite tomato soups are the kinds that you can taste the texture on each bite.
And this is exactly what this soup has to offer.
Celery, carrot and onion only half pureed so you can enjoy the true heartiness of this creamy tomato soup.
And don’t let the pictures fool you. It’s got a little kick to it.
So if that’s not your thang, you can leave it out or if it’s totally your thing you can add extra and be a daredevil. Go on with your bad self.
I choose the latter.
Tortellinis are super forgiving. You don’t have to pre-boil them you just dump them right in the soup and that’s about it, let them cook and they’re done.
It doesn’t get any easier than this.
I think one trick to perfect tomato soup is getting the salt and vegetable base right. If you don’t then your soup will be really acidic. So adding in the celery and tomatoes helps with this and also just the right amount of salt.
You need a whole teaspoon, no more, no less.
And one other secret, I throw a parmigiano reggiano rind into this when it cooks. It’s just a bit something extra and if you have one toss it in. If not then stir some in.
Grab your sweater, make this soup and have a good week!
Creamy Tomato Red Pepper Tortellini Soup
- 2 carrots chopped
- 3 celery stalks chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tbsp flour
- 2 c chicken broth
- 28 oz crush tomatoes
- 1/2 c heavy cream
- 10 oz cheese tortellini
- parmigiano reggiano
- optional: basil
- Heat a soup pot over medium/low heat
- Add the olive oil, butter, carrots, onion and celery
- Saute the vegetables for 5-7 minutes until the onion starts looking translucent
- Add in the salt, a bit of pepper, red pepper flakes, oregano and flour
- Stir this for 1 minute
- Add in the crushed tomatoes, chicken broth and heavy cream
- Turn the heat down to low, cover and simmer for 30 minutes
- Use a blender or immersion blender and pulse the soup until its just barely chunky, but not smooth
- Add in the tortellinis and serve when they are cooked
- Stir in some fresh parmigiana reggiano and top with basil (basil optional)