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Tomato Tortellini Soup

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What this recipe should be called, is “This is too easy to taste this delicious Tomato Tortellini Soup” Welcome, my friends – to me blowing your mind with the best soup hack to create an incredible tomato soup that will keep you warm all season long!

This soup is on the thinner side, perfect for soaking up crusty bread with, and is adorned with fresh cheese-filled tortellini. It’s a soup that you can whip up and let simmer for an hour, minimal ingredients and the left overs are even better the next day!

So, are you wondering – what’s the hack?

Using a 24oz jar of your favorite marinara sauce alongside chicken stock adds a “this soup has been cooking all day” flavor! We love Rao’s Marinara right now! Marinara sauce has all of the slow cooked, herbs and spices that do all of the work for you!

Make sure to save this recipe, friends! 
(I ended up cooking the tortellini separately, best for re-heating the next day!) 

Tomato Tortellini Soup

  • An entire stalk of celery, diced 
  • Two 1lb bags of carrots, diced
  • 1 Large onion, diced
  • 24oz Rao’s Marinara (or your choice)
  • Two 32oz cartons of low sodium vegetable stock
  • Two bulbs of roasted garlic, cloves squeezed out (recipe below) 
  • 2 cups organic kale, chopped (optional) 
  • Kosher Salt
  • Black Pepper
  • Olive Oil
  • Fresh Cheese Filled Tortellini 
  • Grated Parmesan for garnish
  1. Over Medium-High heat in a dutch oven or large pot, sauté the carrot, onion + celery with a good drizzle of olive oil, 1 tsp kosher salt + 1/4 tsp black pepper
  2. Cook for 10-15 minutes, until veggies have softened
  3. SQUEEZE out your roasted garlic cloves into the softened veggies
  4. ADD the marinara sauce + vegetable stock 
  5. STIR everything together and let simmer for 30 minutes on LOW
  6. IF you want the kale, add it in now! 
  7. LASTLY, cook the tortellini according to package, drain and set to the side. 
  8. POUR your bowl of soup, add the tortellini + top with grated parmesan cheese 

ROASTED GARLIC:
Cut the top off of a bulb of garlic to expose the cloves. place onto a sheet of foil (exposed cloves facing up) and drizzle with olive oil.  create a tight tent around the garlic bulbs. BAKE at 375* for an hour 
You can make this on the weekend, squeeze out the cloves into an airtight container and add them to many dishes throughout the week!