Rich tomato sauce, fresh basil, and creamy, cheesy tortellini. It’s hard to beat that classic dish. But sometimes it can get, forgive me Italian ancestors, a little boring. Sometimes you need to change up those basic ingredients into something new and amazing and that’s where this Tomato Basil Tortellini Soup comes into play. I’ve taken that classic Italian dish and turned it into a comforting, soothing, and warming soup, perfect for the Winter or anytime you just need a big Italian hug. The ingredients simmer together which turns basic tomato sauce into a flavorful broth bursting with fresh herbs and spices. The tortellinis become melt in your mouth cheese pods and also absorb that amazing tomato broth, making the pasta itself flavored inside and out. The flavors are unbelievable in this tortellini soup and all from basic grocery store ingredients. It’s a great anytime meal since it comes together so quickly but tastes like you spent hours in the kitchen.
Before we get into the recipe, I need to tell y’all about the amazing time the Hun Buns and I had at the Atlanta Hawks basketball game Saturday night. Prepare yourselves for cellphone pics.
It was 90’s night and Nickelodeon was there promoting their new throwback block that airs nightly on Teen Nick. All the shows you loved from the 80’s, 90’s, and early 2000’s are back on TV. What was your favorite? I was a “Clarissa Explains It All” girl for sure. I actually have all of the seasons on DVD. And I make Brian enter our apartment through the window. Only one of those is true.
When we showed up to the game there were photo ops with the orange SNICK couch, the Double Dare podium, RugRats characters, the agrograg from Guts, and the Olmec head from Legends of the Hidden Temple. It was even more amazing than it sounds. Plus, during halftime, there was a mini DoubleDare obstacle course for some super lucky fans. It was such an amazing night, topped off with a big win for the Hawks. Man I love basketball!
Ok, back to the soup. This is usually where I would get into some heavy explaining of the instructions to make this tortellini soup but it’s so easy that I barely have anything to say. Which is a sign of a great weeknight recipe if I’ve ever seen one! I mean maybe you’re looking for something that requires hours in the kitchen. If so, I recommend making your own homemade tortellini. Let me know how that goes. While you’re doing that, I’m going to be eating this soup. The only real suggestions I have for this are to go wild with experimenting with different flavors of tortellini and marinara sauce. Cheese tortellini and plain marinara? Classic. Cheese and spinach with arrabbiata sauce? Spicy. Chicken with portobello mushroom sauce? Epic. Just between you and me, you can actually substitute ravioli or any stuffed pasta for the tortellini which opens up many new flavor combinations. Ravioli tends to be a bit more fragile than tortellini so if you choose to do that, just be gentle when swirling it around in the pot. Also, this is a perfect recipe to use with that homemade chicken stock that I just know you’ve made by now. This soup is even more out of this world with homemade stock.
- 2 T unsalted butter
- 1 small white or yellow onion, chopped finely
- 4 cloves garlic
- 1 t salt, more to taste
- ½ t pepper, more to taste
- 48oz chicken broth
- 24oz marinara sauce
- ¾ cup packed fresh basil, chopped
- 16oz cheese tortellini-fresh, frozen, or refrigerated
- ½ C grated Parmesan or other hard Italian cheese
- Melt butter in a large soup pot over medium heat.
- Add onion, salt, and pepper and saute 4-5 minutes, or until tender, stirring constantly.
- Add garlic and saute another 30 seconds, being careful not to burn.
- Pour in chicken broth, marinara sauce, and add chopped basil.
- Bring to a boil over high heat.
- If time permits, lower heat to medium-low and allow to simmer 10 minutes. (optional)
- When ready to add tortellini, bring liquid back to a boil over high heat.
- Add tortellini and allow to cook about five minutes, or until tortellini are floating and filling is hot.
- Top with a grating of Parmesan and fresh basil leaves to garnish, if desired.
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