Tortellini Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped (1½ cups)

1 large carrot, diced (1 cup)

2 celery ribs, diced (1 cup)

4 large garlic cloves, minced (2 tablespoons)

]2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary

1 teaspoon dried oregano

⅛ teaspoon crushed red pepper, plus more to taste

Kosher salt (such as Diamond Crystal) and black pepper

2 tablespoons tomato paste

1 (14-ounce) can diced tomatoes

4 cups (1 quart) vegetable broth

1 (8- to 9-ounce) package refrigerated or frozen cheese tortellini 

¼ cup heavy cream

1 teaspoon red wine vinegar or balsamic vinegar

Chopped fresh basil or parsley, for serving

Grated Parmesan, for serving

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp, 8 to 10 minutes. Add the garlic, rosemary, oregano, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.

Add the tomato paste and cook, stirring often, until it begins to form brown bits on the bottom of the pot, 2 to 3 minutes. Add the diced tomatoes (and their juices) and broth, scraping up the bits on the bottom of the pan, and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the vegetables are tender, 10 to 15 minutes.

Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. (If using frozen, it might take an extra minute.) Add the heavy cream and spinach and cook for 1 minute, stirring often until the spinach is wilted. Off the heat, add the vinegar. Season with more salt and pepper, if needed.

Serve hot, topped with basil, Parmesan, and more black or crushed red pepper, if desired. Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip). The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of broth when reheating.

Tip

To freeze soup, cool to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth to thin if necessary.

Description

Using store bought tortellini makes this delicious soup easy to put together. It really is more of a main course than a soup course.

Servings

4-6

Notes

I sort of combined another recipe and added sausage which really made it a full meal. Also, the package of tortellini was more than 8 or 9 ounces and I added more until it was full but there was still plenty of liquid left.

The other recipe called for browning sausage, draining it and returning the drippings to the pot for the cooking of the vegetables. I did mix it with the three heaping tablespoons of ricotta but I don't think that is necessary. I added the sausage before adding the tortellini. It was an excellent addition.

Source

Lidey Heuck for the New York Times