Tomato Tortellini Soup

Tomato soup is a "hot" (HA HA HA, I kill myself sometimes - wipe eyes) item in our house.  Whenever I ask K1 what she wants for dinner, without fail, every time she says "Tomato Soup and Grilled Cheese Sandwiches."  Okay, I'm kind of burned out on plain tomato soup and grilled cheese sandwiches.  Time to mix it up!

Enter frozen cheese tortellini.  Adding it to this tomato soup base gives it a heartiness that is lacking in a plain tomato soup.  But it's still simple enough that little, picky eaters will enjoy it.  Did I mention that it's simple too?  Oh yes.  Quite simple.  It seriously only takes me 30 minutes to make it, from prep to serving.  I toss a sliced baguette in the oven, topped with some butter, a little garlic salt, and Parmesan cheese.  Bake it on 350 degrees for a few minutes, and you have an awesome little cheese toast to have with the soup.

Tomato Tortellini Soup


2 Tbs. butter
1/2 medium onion, finely chopped
Salt and pepper
3 cloves garlic, minced
32 oz. chicken broth
1 jar (24 oz.) marinara sauce
1 can (14.5 oz.) Italian style diced tomatoes
1/2 cup chopped fresh basil
1 bag frozen cheese tortellini (16-19 oz.)


1. Melt butter in a large stock pot.  Add onions, salt, and pepper.  Saute onions over medium heat until translucent and soft.  Add garlic and cook for another 2-4 minutes.

2. Add chicken broth, marinara sauce, and diced tomatoes.  Bring to a simmer and add basil.  Bring to a boil and add tortellini.  Cover with lid. Cook for 4-5 minutes or until tortellini is tender.

Serves 6