Now that the sun is going down before the 5:00 news even comes on (thanks for nothing, daylight savings time!) I’m on the hunt for especially quick and easy recipes. I don’t know…when it’s cold and dark out, all I want to do is curl up on the couch in the evenings, not spend a lot of time in the kitchen. That’s why I’m really excited about this recipe for 15 minute Tomato Basil Soup with Cheese Tortellini.
Savory, short-cut tomato broth is brightened with lots of fresh basil, and chewy, cheese tortellini. So ridiculously easy and even more delicious. Best of all, it cooks in under 15 minutes.
If you’ve been reading this blog for any length of time then you know I hate traditional tomato soup. You know, the canned and condensed kind? Won’t touch it with a 10 foot pole. This soup, though? I am all over it. You’ve got to give it a try!
Start by sauteing 1 large shallot and 3 garlic cloves in 2 Tablespoons butter until tender. Don’t skip the butter as it gives the soup an amazing richness. You could also use a small onion in place of the shallot. I tend to use shallots because they’re milder than onions which hurt Ben’s stomach!
Next add 48oz chicken broth…
And 24oz REALLY GOOD marinara sauce. This is the secret ingredient to get amazing flavor in just 15 minutes! Marinara sauce already has all the veggies and spices slow cooked with tomatoes, which makes each spoonful taste like it was slow cooked all day.
Now, I would not recommend using Prego or Ragu in here, rather, try and find a really high-quality jar of marinara sauce. Locals – I have to give it up to Ginos!
Add 3/4 cup fresh basil that’s been chopped (about a 3/4oz clamshell) then bring the soup to a boil.
Finally, carefully drop in 16oz fresh or frozen cheese tortellini or mini ravioli then place a lid on top, turn the soup down to medium, and then simmer until the tortellini are tender.
One the tortellini are tender, scoop and serve!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Tomato Basil Soup with Cheese Tortellini
Description
Tomato Basil Soup with Cheese Tortellini is ready in just 15 minutes. Perfect for busy nights!
Ingredients
- 2 Tablespoons butter
- 1 large shallot or 1 small onion, chopped
- 3 cloves garlic
- salt and pepper
- 48oz chicken broth
- 24oz high quality marinara sauce
- 3/4 cup fresh basil, chopped (3/4oz package basil)
- 16oz fresh or frozen cheese tortellini (could also use mini ravioli)
Directions
- Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
- Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Missy 11.06.2013
Angry Orchard is my faaaaaaaaaavorite beverage right now! :)
Jess 11.06.2013
I’m so stealing your blurry background title bar idea. That’s some yummy graphic design.
em@simplypresent 11.06.2013
I have family in Minneapolis and I lived there for a short time. I would always go to the MoA – how I miss it!
I’m loving that tortellini. I’ve actually got homemade minestrone heating in the slow cooker :)
Christina (Sisters running the kitchen) 11.06.2013
I live alone now and have been looking for good recipes that i could make for myself (and freeze)- this looks perfectttt! and very easy. thanks
Melanie @ Carmel Moments 11.06.2013
Wow. Does that look delicious! I’m a sucker for tomato soup. Can’t wait to try.
Elaine Kirk 11.06.2013
I was an Iowa girl from 1940 – June 1961 when I moved away with my new husband. Since 1966 I’ve lived in Bellevue, WA. 11 miles from Seattle. The mid-west is a GREAT place to be FROM ! ! I don’t miss the high humidity IN SUMMER & COLD WINTER TEMPERATURES.
Elaine Kirk
Elaine Kirk 11.06.2013
How can I print off your tomato basil soup recipe?
Thanks for your help. I was an Iowa girl from 1940 – 1961 when I moved away with my new husband. Now I live in Bellevue, WA., 11 miles from Seattle. The midwest is a GREST PLACE TO BE FROM. . .
i DON’T MISS THE HIGH HUMIDITY
Chung-Ah | Damn Delicious 11.05.2013
This looks so incredibly cozy! And with that crisp crostini – yes!
Nancy 11.05.2013
Thank you for so many delicious recipes! I can’t wait to make this one!! One of my regular week night comfort foods is tomato soup and grilled cheese, this will kick it up a notch :) I so enjoy your blog. Keep up the great work!
erin 11.05.2013
I made this soup last night for dinner and it was fantastic! Looking forward to lunch leftovers today. Perfect for these rainy, overcast days.
Emily @ Life on Food 11.05.2013
I don’t function after dark. I love dinners like this.
Rae 11.05.2013
what a great post. this soup looks super delicious and hearty for the coming winter and in addition to that, it is quite easy to make! will definitely be trying this out soon!
love from berlin . net
xx rae
Amy 11.05.2013
I just love that you and your mom have your tradition of going to the MOA-Mall of America! It’s fun to hear about it and I don’t go there often…..even though it’s 20 min’s away:)
I am a shopper….but the parking when it’s busy, drives me nuts……..IKEA however, is always worth it, regardless of the crowds:) Glad it was a fun wknd!
Ashley 11.04.2013
This soup looks so delicious, and definitely comforting on a cold winter day. I can’t wait to give this a try!
Coty and Mariah@quirksandtwists.com 11.04.2013
I love that you’ve amped up tomato soup. It looks so good!
Chris 11.04.2013
Kristin – I am totally with you on loathing plain old tomato soup but loving a tomato basil soup like this! I have a similar recipe that I honed over many months in an attempt to recreate the fantastic tomato basil soup at Centro. I’ve found that red onion is always better than using white or yellow onion, so I’ll have to try a shallot, and I’m intrigued to try the butter, as I’ve always sauteed the garlic and onion in olive oil. Also, after trying an assortment of tomato concoctions, if I can’t use a nice puree of garden or farmers market tomatoes, my go to alternative is Dei Fratelli tomato puree – it is seriously good. I also love adding some parmigiano reggiano to this soup at the end. Another addition I’ve sometimes done is to saute some carrots and celery with the onions and garlic and then given them a whiz them in a food processor before adding them back to the pot. It’s an easy way to get some more veggies into the meal, thicken the soup without making it chunky, and it adds great flavor.
Finally, my mom and I do similar excursions to Minneapolis to shop and dine, and I can’t recommend enough the Good Earth cafe at the Edina Galleria. Go for breakfast, lunch or dinner and you will LOVE it. Super healthy and so, so good.
Libby 11.04.2013
I wonder, could you use gnocchi in place of the tortellini?
Mike M 11.04.2013
Just made this tonight. Excellent! I don’t care for tomato soup either so if I liked it… anyone will!
Pris 11.04.2013
I am definitely giving this a try.. My husband and I love your recipes.. he’s always asking me to make Lazy Girl Lasagna again! I think he will really dig this, too!
Biz 11.04.2013
I’ve actually never thought to use marinara sauce in tomato soup – genius! Can’t wait to make this. :D