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.
While that’s happening, bake up some crostini for dipping. Crostini are mah FAVE for dunking into brothy soups. Their crispy texture is also welcome when you’ve got a softer soup. Click here for crostini cooking instructions >
One the tortellini are tender, scoop and serve!
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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. Serve with crostini.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I’m telling you – crostini are crucial for sopping up all that yummy, savory broth. Plus they take just 5-7 minutes to bake. Perfect!
Enjoy!
[…] looked through Foodgawker and found this quick yummy recipe for Tomatoe Soup with Tortellini from Iowa Girl Eats. I changed it up a bit to make it vegetarian and use up some ingredients in my fridge that were […]
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[…] 15 Minute Tomato Basil Soup with Cheese Tortellini This recipe had me at 15 minutes — it doesn’t get much easier than that!! I love […]
[…] 15 Minute Tomato Basil Soup from Iowa Girl Eats. This is definitely a keeper. I’ve been on such a grilled cheese and […]
I made this last night for supper and was impressed with how flavorful it is and how quickly it came together. It’s flexible too, open to different types of tortellini and marinara sauce. I’ll be making it again!
Such a great and easy recipe! Made this over the weekend for lunch…Super easy to make, and the leftovers hit up nicely!
[…] {Tomato Basil Soup with Cheese Tortellini} […]
This is really, really good. I’m making it for the second time right now- perfect for a cold Iowa night!
[…] adapted this recipe from Kristin at Iowa Girl Eats. I love following Kristin because her recipes are right up my […]
[…] We made this soup for dinner last Friday…mmm…mmm…mmm. So good, so easy, and quick […]
I made this soup last week and I LOVED IT!!! Love reading about your Italian journeys too, my husband and I are planning a trip and I’ve learned a lot of tips! Thank you!
[…] 15-minute Tomato Basil Soup with Cheese Tortellini […]
I made this for a late dinner tonight, and was so impressed! Best of all, it makes a nice big pot, perfect for a single grad student heading into the end of the semester. Thank you!
You know what you might try next time you make this? A tablespoon of balsamic stirred in. I make a version of this out of an old Richard Simmons cookbook (I KNOW), and it calls for that tablespoon of balsamic at the very end, right before serving (yes, just 1 T for the whole pot). It really punches it up!
Just made this for dinner – it was DELICIOUS! Definitely something I’ll be making again. Thanks for the great recipe!
[…] 15 Minute Tomato Basil Soup via Iowa Girl Eats. Quick and delicious — a must make on those days where you need a bowl of comfort stat. […]
I made the 15 Minute Tomato Basil Soup tonight and it was FANTASTIC!!!! WOW!!!! Thanks for sharing!
[…] 15 Minute Tomato Basil Soup with Cheese Tortellini via Iowa Girl […]
I made this soup last night and it was so delicious!! I grated some fresh parmigiano reggiano and threw the rind in with the soup and let it cook for a few minutes. YUM!!
I made the soup last night! I added mushrooms and spinach and it was so good (but your recipes always are)!