Tomato soup and melty cheese go together like...well, I'm about to start singing a song from the Grease soundtrack, so let's not go there. This recipe for Tomato Tortellini Soup is one of mine that's famous in my circle, and the one that converted my husband from complete disinterest in tomato soup to not just liking, but LOVING it. I'll *probably* never make another tomato soup recipe for my family, just because this one is such a hit time after time (gah, now I'm singing THAT)! Anyway, scroll down for the recipe. I've got a few other things to say about this dish and I'm not here to judge if you're one of those folks who despises blogs and is only here for the food. Can't say I blame you.
So, you've got husband who doesn't like tomato soup. Picky children (I mean, not really, they're fantastic eaters with pretty mature palates--with them it's more like "I'm not in the mood so I'm gonna tell you I don't want that for dinner"). Add in meat and potatoes step-dad and father-in-law, and you're left wondering how you'll ever please anyone while you plan, shop, prepare, and clean up. I'm telling you, this isn't just a soup, it's a full meal in a bowl, and I have absolutely never served this to someone who didn't ask for the recipe! The best part about it is the contrast from smooth, creamy soup to soft, delicious, cheese-stuffed ravioli. Rich, somewhat sweet tomato goodness swallowing up these little pillows of Italian delight. We usually add on a salad and some garlic bread, or sometimes some grilled chicken. At any rate, you'll love it and it's time to update your shopping list!
There's really only one item that you may not have, and that's the immersion blender. If you have one, you can't imagine living without one. And if you don't, and you've enjoyed my recipes so far, it's probably time to invest in one--I use it A LOT. Since Amazon announced that Black Friday deals will start early this year due to supply chain issues (thanks again, COVID), start shopping. Mine is a Mueller, and it's a basic, middle-of-the-line model that gets the job done. I had a Cuisinart for over a decade and was depressed when it died, but grateful for it's many years of service.
And hey--if you can't wait for your immersion blender to arrive, ask a friend to borrow one or just ladle the soup into your regular stand-up blender. Easy peasy.
Time to eat...let's get down to business.
INGREDIENTS ::
1 large yellow onion, chopped
3 large cloves garlic, diced
2 large carrots, peeled and chopped
1 1/2 tsp(ish) olive oil
2-28oz cans whole peeled tomatoes (I prefer the sweetness of the San Marzano)
1 cup heavy cream
28oz chicken stock or vegetable stock
1 cup fresh basil (a few pinches julienned and reserved for garnish)
1 pound fresh (refrigerated) ravioli
salt and pepper, to taste
1. In a large pot, heat olive oil over medium. Add in onion, garlic, and carrots, stirring frequently until the onion becomes translucent (just a couple of minutes)
2. Add in both cans of whole peeled tomatoes, stirring well. Always a good idea to season as you go, so you should definitely start layering your flavors by adding some salt and pepper during this step!
3. Add in stock. Simmer for 20 minutes or so, stirring frequently, so everything is melded and soft. If dinner is happening too fast, turn it down and wait it out a bit (I mention this because that's exactly what happened to me last night!)
4. Drop in the basil (minus what you've reserved for garnish), stirring so it gently cooks and softens in the pot. Pour in the heavy cream.
5. Using your immersion blender, pulse soup until rich and smooth, about 2 minutes.
6. Taste test. If you'd like to add more salt and pepper (yes, I would), this is a great time to do it. Give it another couple of turns with the blender to incorporate!
7. Carefully plop the ravioli in, stirring gently, and simmer for 5-10 minutes until cooked thoroughly. It will plump up quite a bit!
8. Serve with freshly cracked black pepper, your fresh basil garnish, and a sprinkle of parmesan to make it pretty like mine!
And there ya have it. A real crowd-pleaser, and one that will leave you satisfied and smiling--not just about the amazing flavor, but the easy clean up, too! I've done this in the crockpot probably more than I've done it on the stove, too, so don't hesitate to complete steps 1-3 in the crock pot in the morning and let it simmer for a few hours until you're ready to move on to step 4 in the afternoon!
I hope you'll add this to your collection of your favorite recipes and find the same joy in it that I do. It's tom & chee deliciousness for every season...but ESPECIALLY fall!
Best Wishes :: Warmest Regards,
Danielle
xo