Tomato Tortellini Soup

Tomato tortellini soup is loaded with delicious flavors and is a family favorite. I came across some beautiful heirloom tomatoes at the farmer's market, and the first thing that came to my mind was tomato soup. My favorite tomato soup is pretty straightforward. Customizing your soup is fun, and adding chicken, meatballs, lentils or, pasta makes it more filling and delicious. It is a feel-good delicious soup, and tortellini makes it wholesome and a full meal!. Soups are the ultimate comfort food-light with delightful fresh flavors and can be served as the first course for a casual gathering. Sometimes I like to pair it with a delicious salad, crusty bread, or fresh baguette, to soak up all the deliciousness. If you are looking for a lazy day meal, with pantry staples, then look no further. The luscious creamy tomato soup is absolute comfort food. You will be surprised at how easy it is to put together this home-style tomato soup.

I have to admit that I was not a great fan of soups. The only soup I liked as a kid was sweet chicken corn soup from the Chinese restaurants. But my son loves soups, we often make them for dinner. I have started acquiring a taste for this comfort food. Here the weather is still cold, and it is the perfect time to make soups. It is tummy-warming on cold winter days.

Tortellini is ring shapes pasta pouches, filled with cheese or meat. This soup does not need to simmer for hours. It is quick and easy to make with pureed tomatoes, onions, cream, and frozen tortellini pasta. For this recipe, the thickening agent is flour and milk. You can make the creamy version of tomato soup or make it low-calorie. It will still taste good, and your family will love this time and again.

Tomato Tortellini Soup Recipe

Ingredients
Tomatoes-6
Onion- 1
Tomato paste- 2 tsp (optional)
Vegetable stock or chicken stock- 3 cups
Cheese tortellini- 8 oz
Butter- 2 tbs
Olive oil- 1 tbs
Garlic- 2 cloves
Cayenne pepper- 1/4 tsp

Flour- 2 tsp
Milk- 1 cup
oregano- a pinch
Grated Parmesan cheese- 2 tbs
Dried basil- a pinch
Chopped basil- 1/2 tsp
Salt and pepper to taste

Add tomatoes to a pot of boiling water and simmer for one minute. Remove from the water and transfer into a bowl of cold water. Let it rest for two minutes and gently remove the skin. Make a fine puree and set it aside. If you wish a smooth consistency, strain the puree using a fine mesh strainer.
Heat olive oil and butter in a heavy bottom pan and add finely chopped onion and garlic. Saute till translucent. Add two tsp of flour and saute for two minutes or till the raw flavor disappears. Add tomato puree (or canned tomatoes), tomato paste, vegetable stock, and the seasoning. Simmer in medium flame for about 10 minutes. Add the frozen tortellini and milk and simmer for another 5-8 minutes. Check salt and pepper and finally garnish with grated Parmesan cheese and chopped fresh basil leaves.