When you think of comfort food you think of pasta and soup, so why not combine the two to create a delicious tortellini tomato soup? Bite-sized pasta filled with cheese and a rich tomato soup to back up the tortellini. This recipe also comes together in less than 40 minutes. Some soups require simmering all day and then there are those rare quick soups, like this one that makes everything better. Something that is also great about this recipe is that you do not need to prep everything beforehand. While the onions cook you can prepare the liquids, take one step at a time.
Pull Together:
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups chicken broth
1 (28-ounce) can crushed tomatoes
1 cup red wine
2 bay leaves
1 (14-ounce) package fresh or frozen cheese tortellini
1 oz cream cheese
2 teaspoons basil, plus more for garnish
Grated or shredded Parmesan cheese, for garnish
Steps:
Melt the butter in a large pot over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.
Add the crushed tomatoes, broth, red wine, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 15 minutes, stirring occasionally. Cut the cream cheese into smaller blocks so they melt faster, and stir until melted. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.
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