Last week my friend Melissa made a whole load of homemade tomato soup with tortellini and she brought some over to share with us. It was really yummy so I asked her if I could post the recipe! Last week, I decided to make another batch, but made a few changes, making it Creamy Tomato Soup with Chicken and Tortellini. Equally yummy, and now make one tomato soup two ways!
Melissa's Tomato Soup with Tortellini
- 2 large onions, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 2 (28 oz) cans crushed tomatoes
- 2 (6 oz) cans tomato paste
- 8 cups chicken stuck
- 1 tbsp. olive oil
- 2 (1 lb) bags frozen cheese tortellini
In a large stockpot over medium high heat, saute the onions, garlic, and celery in the oil until very soft. Add the tomatoes, the chicken stock, and the tomato paste. Stir together and bring to a boil. Reduce heat to medium low and simmer for approximately 20 minutes. Temporarily remove the soup from the heat and puree with an immersion blender (or you can puree in batches using a food processor). Add the tortellini and cook an additional 5-10 minutes or until tortellini is cooked through.
Elizabeth's Creamy Tomato Soup with Chicken and Tortellini
Same ingredients as above, and add:
- 2 large or 4 small boneless, skinless chicken breasts, diced into small pieces
- 2 tbsp. italian herbs
- 2 tbsp. granulated garlic
- 1 (8oz) tub chive and onion cream cheese
Prepare as above until the stage where the tortellini is added, adding the italian herbs and the granulated garlic with the tomatoes and the chicken stock. After pureeing with the immersion blender, add the chicken and simmer for another 20 minutes or until the chicken is cooked through. Add the tortellini and proceed as indicated above. In the last 5 minutes of cooking, add the cream cheese and stir until completely incorporated. Serve with a sprinkling of parmesan cheese if desired. Yummy!
Until next time, happy and HEALTHY cooking and EATING!!!
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