Sunday, May 3, 2009

Creamy Tomato Tortellini Soup

This soup is To Die For. I got it from my sister in law, Carrie. It has become our favorite soup. It is really easy to prepare, and makes a lot! If you aren't serving a crowd, only cook the noodles you need, save the 'soup' and when you serve leftovers, cook the remaining noodles and add them. You can put them all in, but sometimes the noodles are mushy upon re-heating. It really doesn't alter the taste, though, so you decide! We served these last week with the Cheesy Garlic Biscuits. Yummy!
Creamy Tomato Tortellini Soup
10 cups chicken broth
28 oz. diced tomatoes with juice
8 oz. can tomato paste
1/3 cup flour
1/3 cup butter
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 pt. whipping cream (unwhipped)
1 1/2 lbs. cooked tortellini
Pour chicken broth into a large pot and heat.
Add basil and oregano.
Place diced tomatoes with juice, tomato paste, and 1/2 cup water into a blender and puree until smooth; add to broth.
In a separate pan, melt butter. Add flour and stir for 1-2 minutes. Whip this into the soup and simmer until thickened; stirring often.
Add cooked tortellini and heat through.
Last of all, add the whipping cream and serve.

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