I’m a huge fan of tomato soup (especially tomato basil) and ran across this recipe that sounds positively delicious. And with the approach of cooler fall temperatures, a hearty soup recipe is always good to have on hand.
Tomato Basil Soup with Cheese Tortellini
2 Tablespoons of butter
1 large shallot or 1 small onion, chopped
3 cloves of garlic
Salt and pepper
48 ounces of chicken broth
24 ounces of marinara sauce
¾ cup of fresh basil, chopped (3/4 ounce package basil)
16 ounces of fresh or frozen cheese tortellini
Melt the butter in a large soup pot over medium heat. Add the shallots (or onions), season with the salt and the pepper and sauté until tender (about 3-4 minutes). Add the garlic and sauté for 30 more seconds. Add the chicken broth, the marinara sauce, and the fresh basil and increase the heat to high and bring to a boil.
Carefully add the tortellini to the boiling soup and cover. Reduce the heat to medium and cook until tender (about 10 minutes). Serve with crostini or cheese toast.
Note: you may need to add more chicken broth when reheating – tortellini will absorb some of the broth as the soup cooks.