Is it cold where you are?? We are freezing down here in South TX! It’s every man for himself when you are walking out to the car in the cold with me. I AM NOT used to the cold. My poor boys have to hurry or they miss getting help into the car. I don’t dilly dally around and discuss who’s turn it is to get in the car first or who gets to get in which side of the car or who gets to sit in which car seat. We go, get in, and once the car gets warm make any other decisions. Ha!! It’s so sad y’all. I don’t know how you Northerner’s do it. It’s only 30 degrees here and I’m dressed for the arctic. When I hear that the high in Minnesota is -1 for the day I just die! You are in my prayers for sure!! You can come visit me in TX anytime and I’ll make you a batch of this delicious Creamy Tortellini Vegetable Soup. It doesn’t get much healthier or delicious my friends! The sauteed carrots and onions are pureed into the deliciousness of the soup and you don’t even know they are there. Next time I make this though I think I will add some fresh zucchini or squash as well. My husband and I were also discussing how good some shredded chicken or Italian sausage would be. My husband can’t go a meal without meat so he is always trying to find a way to stick it in there. He’s so funny!
- 4-5 diced carrots
- ½ yellow onion, diced
- 2 Tablespoons olive oil
- 5 garlic cloves, minced
- 3 (28oz) cans of whole peeled tomatoes
- 1 (32oz) carton of vegetable broth
- ⅓ cup fresh basil, chopped-more for garnish
- 1 Tablespoon sugar
- Frozen or fresh tortellini (I used 16oz three cheese tortellini by Bertolli)
- ¾ cup heavy whipping cream
- salt and pepper to taste
- Shredded Parmesan, for garnish
- Saute diced carrots, onions, and garlic in 2 Tablespoon olive oil in a large pot.
- Once your vegetables are tender add the canned tomatoes, vegetable broth, basil, and sugar.
- Bring to a boil and stir often.
- Once you have brought your soup to a boil, cover and simmer on low for an hour to an hour and a half.
- Using a food processor or blender, blend your soup unitl it has reached a smooth consistency. If you like it chunky don't blend as long.
- Pour you soup back into the large pot and continue to simmer.
- Once it's back to a simmer cook your tortellini in your soup according to package instructions. I cooked mine for 10 minutes.
- Bring your simmer down to low and add your heavy cream. Continue to let warm until warmed through.
- If your soup is too thick at this point just add a little water to it until you reach the consistency that you like for your soup. I had to add about a cup to mine.
- Salt and pepper to your desired taste.
- Garnish with shredded Parmesan and fresh chopped basil.
I served this soup along side this yummy Feta & Apple salad that I wrote about a couple of days ago. Click on the picture below if you missed it.
Keep your self nice and warm this weekend!