Smoky Roasted Tomato Tortellini Soup

• 12 oz cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 (28 oz) can crushed tomatoes
• 1 cup water
• 1 (9 oz) package cheese tortellini
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp balsamic vinegar
• Parmesan cheese, for serving

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Roast for 20 minutes.
2. 2 In a large pot, sauté onion and garlic until softened.
3. 3 Add broth, crushed tomatoes, and roasted tomatoes with their juices to the pot. Bring to a simmer.
4. 4 Cook tortellini according to package instructions in boiling water, then add to the soup.
5. 5 Stir in balsamic vinegar and basil. Simmer for an additional 5 minutes.
6. 6 Serve hot with grated Parmesan cheese.

Equipment

• Oven
• Large pot
• Cutting board
• Chef's knife

Variations

• Add cooked chicken or sausage for extra protein.
• Stir in a handful of spinach leaves for added greens.

Substitutions

• Substitute spinach for basil if preferred.
• Use gluten-free tortellini for a gluten-free option.

Pairings

• Crusty bread
• Side salad
• Grilled cheese sandwich

Nutrition

Tips

• For a smokier flavor, add a pinch of chipotle powder.
• If you prefer a chunkier soup, skip blending part of the tomatoes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a side salad.
• Pair with a glass of red wine for a comforting meal.

FAQ