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Tortellini & Tomato Soup

This year our family has gone through a major transition. It seems impossible to be at this point, but our twin boys are now in full day school. With that comes hustled mornings to get everyone out the door on time, more time in the car going to and from activities, and homework hour at the end of the day. Suddenly, making dinner has been forced into the realm of simple weeknight meals. So tonight I made this tortellini & tomato soup. It was a hit and one I will be adding to our regular rotation.

This recipe is a basic tomato soup recipe that can stand alone with the best grilled cheese sandwiches out there. We just made it into a one-pot dish by adding tortellini. One day, I would like to make a large batch of stuffed pasta, like tortellini or ravioli, to freeze, but today, I used a yummy fresh pasta Jason picked up at the store yesterday. It was delicious, and my whole family devoured it. I hope yours will too!


2 Tbsp butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp black pepper, freshly crushed
1/2 tsp dried oregano
1 Tbsp balsamic vinegar
1 (14 oz can) tomato sauce
1 (14 oz can) diced tomatoes
1/2 cup heavy cream
2 cups chicken stock
2 cups water
2 bay leaves
1 (14 oz) package of fresh or frozen tortellini
1/2 cup fresh basil, thinly sliced
parmesan cheese for garnish


Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, pepper, and oregano and cook, frequently stirring, until the onion is tender. This will take about six minutes.

Stir in the vinegar and let it cook down for one minute scraping up the bottom of the pan with a wooden spoon as you go. Add the tomatoes, cream, stock, water, and bay leaves. Turn the temperature up to high and bring this to a boil. Once it boils, reduce the heat to medium-low and simmer the soup for five minutes. Add the tortellini and simmer until cooked through (3-6 minutes). The time depends on if the tortellini is fresh or frozen. Once the pasta is cooked, remove the pot from the heat, take out the bay leaves and add the basil. Serve topped with parmesan cheese and more basil, if desired.