Tortellini and Fire Roasted Tomato Soup
Published Aug 20, 2012•Updated Apr 19, 2022
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There is a mean cold working its way from cube to office to cube in my workplace this week. It’s bad news. Particularly since we have friends coming in town to stay for the week – yay! I have been warding off the cold with every tool I can think of. Vitamin C? Check. Echinacea? Check. Copious amounts of soup made with nutrient-rich homemade stock? Check and Check.
I had a lot of fun this week digging through Aly’s site full of inspiration, Cooking in Stilettos (how fun is that?!) for the August round of Secret Recipe Club. But in the end, my muted taste buds and subtle stuffiness steered me clearly in the direction of her great collection of soups and stews.
This recipe for Garlicky Tortellini, Spinach, and Tomato Soup immediately jumped out at me. It was stunningly simple, yet full of flavor. I cut back on the garlic element in my version and let those fire roasted tomatoes really take lead billing.
The ingredients in this soup just play so nicely together. With a change in season around the corner for so many of you, this is a great one to keep in mind for chilly evenings.
I packed the leftovers into jars to take to work for lunch. If this cold thinks it’s going to strike me next, I’ve not news (and soup) in store.
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Tortellini, Basil, and Fire Roasted Tomato Soup
Ingredients
- 2 tbsp. unsalted butter
- 1 clove garlic
- 1- quart chicken broth, preferably lower salt
- 6 oz. fresh or frozen tortellini
- 14 oz. canned diced fire roasted tomatoes with their liquid
- 10 oz. spinach, washed and stemmed; coarsely chopped
- 8 – 10 leaves of basil, coarsely chopped
- Freshly grated Parmigiano-Reggiano
Instructions
- Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add broth and bring to a boil.
- Add the tortellini and cook halfway, about 5 minutes for frozen tortellini, and just a minute or two if using fresh. Add the tomatoes and their liquid, reduce the heat to simmer and cook just until the pasta is tender.
- Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
- Serve immediately, sprinkled with the grated Parmigiano Reggiano.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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I had Aly’s blog last month…what a nice site. Great selection!
Ooooh that looks tasty! Perfect for a hot, rainy Bangkok evening! At least we can pretend it’s cold out there!!
Love me some tortellini. This sounds like a keeper.
I feel like soup is always so difficult to photograph but yours looks beautiful! I love making homemade stock and am adding this to my list of soups to make once the weather turns cool again. Great pick!
I love fire roasted tomatoes! Looks tasty!
I hope the cold stays away! I eat honey and cinnamon mixed together 1 part cinnamon to 4 honey and this is another great one… https://84thand3rd.com/2012/07/22/chilli-honey-lemon-tea-or-cure-for-the-dreaded-lurgy/
Absolutely perfect to ward off any “bug”! We will enjoy this soup as soon as it cools down just a bit. Fire-roasted tomatoes are so tasty. Great SRC selection.
This soup looks so delicious and comforting. I will have to make it this winter!
I LOVE that last photo…perfect! And this is my kind of soup…what an excellent SRC post~
Thanks a bunch, Liz! Gotta love those photogenic little tortellinis!
This is one of my faves! I love how you let the fire roasted tomatoes take center stage 🙂 The photography is beautiful, btw 🙂
Thanks so much for the great recipe, Aly – this one was so easy and delicious that it will definitely be a repeat!