Creamy Tomato and Tortellini Soup
This Creamy Tomato and Tortellini Soup is truly one flavorful soup! It is relatively simple to make, with minimal prep work. It features a touch of spiciness, which is nicely rounded out by the addition of the heavy cream. As well, the addition of the bright, flavor-packed basil really packs a punch to liven up this tomato and tortellini soup. The star of this creamy soup though, is of course the tomatoes. This creamy tomato soup recipe features the crème de la crème of tomatoes – San Marzano Tomatoes, which are famous for their non-acidic nature and uber-tender texture. These tomatoes break down absolutely beautifully, making them unrivaled for tomato soups. Last, but not least, is some hearty and delicious cheese tortellini, which are easily accessible at any grocery store!
The Addition of White Wine
Ever heard of Pasta Alla Vodka? Ever wondered why there was a relatively small addition of vodka to that sauce? Well, as with most things, there’s a pretty interesting reason. Different flavor molecules that are hidden within food dissolve in either water, fat, or alcohol. Tomatoes, interestingly enough, have some flavor compounds that can only be dissolved with alcohol! By adding the small addition of alcohol, we are able to unlock those flavors, leading to a tomato soup that is bursting with flavor! In developing this Creamy Tomato and Tortellini Soup recipe, I thought about possibly just adding in a shot of vodka, as done in Pasta Alla Vodka, however I decided to go with white wine instead. Vodka is flavorless, so while it would be able to unlock the flavor of the tomatoes, its job would end there. Wine, on the other hand, would provide 2 functions – breaking down those hidden flavor compounds while also providing a touch of flavor itself. However, if you do not have white wine at home, red will work or a shot of vodka will do the trick in a pinch as well.
San Marzano Tomatoes: The Crème de la Crème
San Marzano tomatoes are considered the best of the best of canned tomatoes for a reason. Their low acidity and delicate sweetness allow the flavors of the tomato to come through, without being overwhelmed by that terrible acidic taste that some canned tomatoes provide. As well, these tomatoes break down beautifully! San Marzano tomatoes have nice delicate flesh and meat, which literally almost dissolve into whatever you are making, making them truly unmatched for tomato soups or sauces. If you can only find canned whole San Marzano tomatoes, you can place them in the blender or food processor, and pulse a few times – until you get the consistency for crushed tomatoes. If you cannot find San Marzano Tomatoes at all, look for crushed Italian tomatoes – these will also work.
How to Chop Basil
The proper way to cut basil, is to chiffonade it. To chiffonade basil, you take the basil leaves and stack them up in a pile. You then roll the leaves together into a cigarette shape, and then slice them thinly into ribbons! Pretty easy! The reason for chiffonading basil is so that we don’t wilt or bruise the basil. Basil is one finicky, high-maintenance little herb! It will bruise very very easily, so regular chopping just does not work – as it will just bruise the basil and lead to a bitter taste.
Get the Recipe: Creamy Tomato and Tortellini Soup
Ingredients
- 1 tbsp Olive Oil
- 1 Medium Yellow Onion, diced small
- 3 Garlic Cloves, crushed or minced
- 1 ½ tsp Italian Seasoning
- ½ tsp Red Pepper Flakes
- 1 tbsp Tomato Paste
- 1 28oz Can Crushed San Marzano Tomatoes
- 3 cups Chicken Broth
- 1/2 cup Dry White Wine
- 1/4 cup Chopped Basil
- ½ tsp Sugar
- 8 oz Frozen Cheese Tortellini
- 1 ½ cups Heavy Cream
- 1/2 cup Parmigiano Reggiano
- ½ – 1 tsp Freshly Ground Pepper, to your tasting
- Salt, to taste
Instructions
- In a large soup pot over medium heat, heat 1 tbsp of olive oil. When hot, add the onion and cook for 5-7 minutes, or until the onions are tender. Add in garlic, Italian seasoning, and red pepper flakes, and cook for an additional minute. Then add tomato paste, mix well to combine, and cook for another minute.
- Increase heat to medium high, and add in the can of Crushed San Marzano tomatoes, chicken broth, white wine, chopped basil, and sugar. Mix to combine and bring to a boil. Reduce heat to medium-low and simmer the soup for 20 minutes.
- After 20 minutes, add cheese tortellini, and cook for about 7-8 minutes, or until the tortellini is tender. Add in the cream and parmesan, and then season with salt and pepper.
