Creamy Tomato Soup with Tortellini Has All the Coziness of Grilled Cheese & Tomato Soup || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Creamy Tomato Soup with Tortellini Has All the Coziness of Grilled Cheese & Tomato Soup

Lunch

If you're a fan of the classic dipping duo of toasty grilled cheese and tomato soup, then you'll want to try this combo. Cheese-filled pasta floating in an earthy tomato base gives you that same creamy and delicious mashup without all the crumbs. This family-friendly tomato tortellini soup is popular with kids, but adults will love it too, for both its flavor and less than 30 minutes of active cook time.

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced
4 cloves garlic, minced
1 (6 ounce) can no-salt-added tomato paste
4 cups low-sodium vegetable broth or no-chicken broth
1 (28 ounce) can Italian plum tomatoes, drained and chopped
2 bay leaves
1 teaspoon crushed dried oregano
1 teaspoon salt
1 (9 ounce) package cheese tortellini, fresh or frozen
1 tablespoon all-purpose flour
1 ½ cups half-and-half
½ cup chopped fresh basil or parsley

Description

Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.