27 Sep Creamy Tortellini, Tomato & Basil Soup
1 package (9 oz.) “fresh” cheese tortellini (from the local market)
1 can (28 oz.) “drained and chopped” Italian whole tomato
1 can (6 oz.) tomato paste
1 “fresh” leek (rinse and slice lengthwise the green/white parts)
4 cups low-sodium chicken or vegetable broth
1 ½ cups half & half or whole milk
½ cup “fresh chopped” Italian parsley or basil
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
1 tablespoon butter
1 teaspoon “dried” thyme
1 teaspoon “dried” oregano
1 teaspoon salt or to taste
4 “minced” cloves of garlic
2 bay leaves
Over medium heat, pour the butter and olive oil into a large pot. Stir in (and continue to stir) the garlic and leek and cook until softened (approx. 2 to 3 minutes). Add the tomato paste and continue to cook and stir for another 2 minutes before adding the broth, thyme, oregano, tomato, bay leaves, and salt.
Lightly stir and bring to a boil. Then, reduce the heat and simmer for 10 to 12 minutes. Add the pasta and continue to simmer for another 5 to 8 minutes.
In a small bowl, whisk the flour and milk together. Remove the bay leaves from the soup and stir in this mixture. Add the parsley or basil and cook until the soup begins to thicken (approx. 1 to 1 ½ minutes).
Serve the soup in bowls and garnish with fresh shaved Parmesan Reggiano or Pecorino Romano cheese and fresh snipped basil on top.
- I love to serve this soup with a beautiful fresh green salad.
- Fresh tortellini may be found in many varieties such as with mushrooms, butternut squash, spinach, and more. It’s fun to try different varieties for this soup.