Dinner

Tomato Tortellini Soup

🎶 School’s out for summer! 🎶

That’s right, Ellis is officially done with Preschool! The little dude graduated last week and is off to Kindergarten in the fall. While other children yelled hello to their parents during the ceremony, our special boy waited for complete silence before screaming, “hi, Butts!” (We’re Butts.)

Ellis after graduation with his new “guy” named Ms. Valvo, after his teacher

It’s funny how I have already forgotten what it was like to have him home with me all day in the beginning of the pandemic. We were spoiled with full day Preschool! This week, I got a sharp reminder with 3687 snack requests, 105638 “you gotta see this!” exclamations and 459 potty breaks. Having a child stuck to your butt 24/7 is an experience. Of course, the 3 times he snuggled into my side while I was working made everything ok.

There have been a few wet days here lately, so Steven Michael decided to make a soup to really bring home the cozy rainy day feels. This Tomato Tortellini Soup takes a recipe we used to use for specials in the restaurant (Cheese Quesadillas and Tomato Soup), and kicks it up to another level by adding Tortellini. Fun fact, I used to, and honestly still do, call Tortellini belly buttons – shout out to my mom for turning me into a cannibal. Ellis was very confused when I told him what we were having for dinner, but we all know he wasn’t going to try it anyway.

How are you starting your summer? We would love to hear about it in the comments below!

Tomato Tortellini Soup - A delicious blend of flavors!

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 Celery Stalk
 2 Carrots
 ½ Yellow Onion
 3 Garlic Cloves
 2 cups Vegetable Stock
 2 tbsp Olive Oil
 8 Basil Leaves
 1 tsp Salt
 ½ tsp Black Pepper
 ½ tsp Cumin
 1 Can of Peeled Whole Tomatoes (including juice)
 2 cups Tortellini
 Shredded Pecorino Romano Cheese

1

Put a large pot on the stove on medium heat.

2

Chop carrots, celery, garlic and onions.

3

Add olive oil to the now heated pan on the stove. Then add the chopped carrots, celery and onions and cook down until the onions are translucent. Sprinkle with salt and black pepper (NOT the amounts from the ingredient list, this is just to season the veggies). Make sure to stir occasionally.

4

While the veggies are cooking down, put the can of tomatoes and one cup of vegetable stock into a blender or food processor and puree.

5

When the chopped veggies are cooked down, add the garlic and 4 basil leaves and stir in for a minute.

6

Add the now cooked veggies to the blender/food processor along with the salt, black pepper and cumin and puree until smooth.

7

Pour mixture back into the pot along with the remaining cup of vegetable stock and stir together. Turn heat up to high and bring to a boil for about 5 minutes, stirring occasionally.

8

Turn the heat down to a simmer and continue to stir for about 10-15 minutes, until soup thickens. While it simmers, put a pot of water on to boil for the tortellini.

9

Cook the tortellini as instructed on the package until al dente. Drain pasta when cooked.

10

Put a portion of soup into a bowl, and add 1/4 of the cooked tortellini to the center. Sprinkle with Pecorino Romano cheese and garnish with fresh basil.

Ingredients

 1 Celery Stalk
 2 Carrots
 ½ Yellow Onion
 3 Garlic Cloves
 2 cups Vegetable Stock
 2 tbsp Olive Oil
 8 Basil Leaves
 1 tsp Salt
 ½ tsp Black Pepper
 ½ tsp Cumin
 1 Can of Peeled Whole Tomatoes (including juice)
 2 cups Tortellini
 Shredded Pecorino Romano Cheese

Directions

1

Put a large pot on the stove on medium heat.

2

Chop carrots, celery, garlic and onions.

3

Add olive oil to the now heated pan on the stove. Then add the chopped carrots, celery and onions and cook down until the onions are translucent. Sprinkle with salt and black pepper (NOT the amounts from the ingredient list, this is just to season the veggies). Make sure to stir occasionally.

4

While the veggies are cooking down, put the can of tomatoes and one cup of vegetable stock into a blender or food processor and puree.

5

When the chopped veggies are cooked down, add the garlic and 4 basil leaves and stir in for a minute.

6

Add the now cooked veggies to the blender/food processor along with the salt, black pepper and cumin and puree until smooth.

7

Pour mixture back into the pot along with the remaining cup of vegetable stock and stir together. Turn heat up to high and bring to a boil for about 5 minutes, stirring occasionally.

8

Turn the heat down to a simmer and continue to stir for about 10-15 minutes, until soup thickens. While it simmers, put a pot of water on to boil for the tortellini.

9

Cook the tortellini as instructed on the package until al dente. Drain pasta when cooked.

10

Put a portion of soup into a bowl, and add 1/4 of the cooked tortellini to the center. Sprinkle with Pecorino Romano cheese and garnish with fresh basil.

Tomato Tortellini Soup

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