Creamy Fire Roasted Tomato and Basil Tortellini Soup – a perfect bowl of comfort for a cold winter night. A creamy, rich soup loaded with tortellini.
It is winter after all. And nothing goes better on a cold winter night than a bowl of this soup right here. You will see. I have been dreaming of this soup for weeks now. I need to make my tortellini soup, is all that’s been going through my mind for weeks. And I’ve been dreaming of croutons to go with it, or some toasted bread with cheese, or grilled cheese sandwiches. Ah, there’s something so comforting to me about cheese and soup. And while I opted out from adding cheese to my perfectly toasted bread, I did add Parmesan cheese to the soup.
In this household, we are soup people. That’s right. We love our thick, hearty soups. Any kind, mind you. Meatball soups are among my favorites. But this soup right here is way close to the top of my list. It’s rich and creamy, tomatoey and it’s loaded with cheesy tortellini. Yep, that’s my kind of soup. I absolutely cannot wait to have the leftovers for dinner tonight, and this is coming from a person who hates leftovers. This soup is going to rock your world. It’s creamy from actual cream and it’s loaded with fire roasted tomatoes and fresh basil. Yep, this soup will surely rock your world. Well at least your lunch or dinner.
It’s also super easy to make. Heat up some olive oil in a dutch oven or a soup pot and cook your onions until soft and translucent.
Add your fire roasted tomatoes, tomato soup, milk and basil, chicken broth and stir until well blended.
Season with salt and pepper and simmer for 20 minutes. Don’t you just love that color, that’s a sign of what’s to come.
After 20 minutes add the cream, tortellini and cook for another 15 minutes. I get my tortellini from Costco and I freeze them. They’re perfect in soups like this.
And after the tortellini is cooked you could add some more fresh basil and your Parmesan cheese. I add my cheese when I serve the soup as garnish on top, but you can add it to the pot and mix it in.
All that’s left to do is to just dip that bread in that creamy soup, a bite from heaven. You’ll see. Nothing better on a cold winter night.
- 1 small onion
- 1 tbsp olive oil
- 15 oz Fire Roasted Diced Tomatoes
- 10 oz campbell's tomato soup
- 1 cup milk
- 5 basil leaves
- 8 oz chicken broth
- ¼ cup half and half
- 6 oz tortellini
- In a Dutch oven or soup pot heat the olive oil. Add chopped onions and cook until onion is soft and translucent.
- Add diced tomatoes, tomato soup, milk, basil and chicken broth to pot, stir and simmer for 20 minutes.
- Add half and half and tortellini to soup pot, stir and cook for another 15 minutes or until tortellini is cooked.
- Serve and garnish each individual soup bowl with extra basil and Parmesan cheese.