I've heard from a few friends recently that the Creamy Cauliflower Soup with Tortellini and Sun-dried Tomatoes I blogged a few weeks ago was a big hit with their families (as it is with mine!). So, I thought I'd look for another soup recipe with tortellini recipe to try. I was inspired by the soup recipe I found on the blog Gal on a Mission. I added my own flare by putting a pear and some maple syrup. I also blended mine bc my children like pureed soup opposed to chunky.
Click here for the Gal's original recipe.
And below is her recipe with my additions and slight changes.
This soup nicely serves a family of four. Serve with a crusty bread and a side salad. Enjoy!
- 1 medium onion diced or 1 cup
- 3 garlic cloves, minced
- 1 teaspoon olive oil
- 1 spring of fresh rosemary chopped or ½ teaspoon dried
- 1 pear, chopped with skin, <my addition>
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- ½ teaspoon dried oregano
- 1 tsp pure maple syrup <my addition>
- 4 large fresh basil leaves or ½ teaspoon dried basil <I used about 10 fresh basil leaves>
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups chicken stock <I used veggie>
- ½ cup heavy cream <I used half and half>
- 20 ounces three-cheese tortellini
- ½ cup shredded parmesan cheese + extra for garnish
- salt and pepper, to taste (optional)
- fresh basil, to garnish
- shredded parmesan cheese, to garnish
- Place the onion, garlic, and olive oil, fresh rosemary, and chopped pear (if using) in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 - 8 minutes or until the onions are translucent.
- Add in the diced tomatoes, tomato sauce, oregano, pure maple syrup (if using), basil, salt, pepper, chicken stock, and heavy cream - stir to combine. Simmer for 20 minutes.
- This next step is mine because I wanted the soup to be creamy. (If you want your soup chunky, skip this step and go right to step 4). Place the soup mixture in a high speed blender (you may have to do this twice because there is a lot of soup!) with the lid insert removed to let steam escape. Place a clean towel over the lid insert to catch any soup that escapes while blending. Blend until creamy and smooth. Return soup to pot and bring to a simmer.
- Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
- Stir in the parmesan cheese.
- Serve and garnish with fresh basil and shredded parmesan cheese.