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!


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)

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!


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 :)