Friday, October 2, 2009

Creamy Tomato Tortellini Soup

One of my friends gave me this recipe after making it for our family a few weeks ago. It is divine and such a perfect fall soup! (especially if you have a pile of tomatoes from your garden that you need to use up) It's become an instant favorite for all my family...including nieces and nephews!

Ingredients:

10 c. chicken broth/stock
28 oz. diced tomatoes with juice
8 oz. can tomato paste
1/3 c. flour
1/3 c. butter
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 pt. whipping cream (unwhipped)
1 1/2 lbs. cooked tortellini (fresh or frozen -- I actually just boiled it in the soup before I added the whipping cream)

Directions:
Pour chicken stock into large pot and heat. Add basil and oregano. Then add can of diced tomatoes with juice and can of tomato paste, and puree all together with a hand blender, regular blender, or food processor (I liked the hand blender a lot). In a separate pan, make a roux by melting butter and then adding flour. Mix the two and cook for 1 or 2 minutes. Whip the roux into the broth and simmer until thickened, stirring often. Next, add pre-cooked tortellini and make sure it is heated through. Last, add whipping cream. Serve and enjoy!

3 comments:

Brian and Lauren said...

Thanks for posting this Kacey! I can't wait to try it! Its perfect soup weather :)

Sara said...

This was amazing! I hate canned tomato soup, sweet with a vague taste of something that resembles a tomato. This was so good and fresh tasting. I added a huge handful of fresh spinach right before I ate it and some croutons on top. Thanks for the taste test Lauren!

Brian and Lauren said...

Yay Sara- I am glad that you made it too! You are my official soup and dessert tester :)