Creamy Tomato Tortellini Soup with Pistou

Tonight was a night like any other. With not much time, I needed to execute a decent dinner for two starving children.

I try not to serve ready-made processed food, but I do take the liberty to have shortcuts lying around in wait. I am not ashamed to have some easy, ready-to-go meal starters. Tonight’s meal starter was on of those boxed organic soups. I love them. They aren’t good on their own, but used as a base to something – they work out well. I usually just buy the vegetable broth cartons to keep on hand, but a recent trip to Trader Joe’s had me buying some other flavors to play with.

A quick scan of the pantry and freezer when I got home this evening revealed the perfect quick fix for tonight. We had creamy tomato tortellini soup with a basil pistou. I had everything ready to go! Dinner came together in less than a half hour and the kids were ecstatic with full bellies. I served the soup with some good crusty ciabatta bread and some chopped veggies. Everyone is happy tonight.

Creamy Tomato Tortellini Soup with Pistou

1 tbsp. olive oil
1 onion, chopped
4 cloves of garlic, chopped
1 carton of tomato soup (I used the boxed Trader Joes)
1 can of chopped tomatoes
2 cups of vegetable broth
1 cup of milk
2 tsp. italian seasoning
1/4 cup chopped basil
salt (to taste)
red pepper flakes (optional)
1.5 cups of small tortellini
1/2 cup pesto (I prepare in large batches and then freeze in ice cube trays)
Parmesean Cheese, grated

In a soup pot, heat the olive oil on medium-hight heat. Add the onions and garlic and saute for 5 minutes on medium.

Add in the canned tomatoes, vegetable broth, milk, and the boxed soup. Add in the spices. With an immersion blender, puree the soup.

Bring the soup to a boil. Add in the tortellini. Let cook for 15-20 minutes or until the pasta is done. If using fresh tortellini, this will only take about 5 minutes.

Serve the soup in a bowl with a spoon of pesto and some grated parmesean cheese. Enjoy!

About Hindy Garfinkel
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