Name: Roasted Red Pepper Tomato and Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 tbsp butter; 1 cup diced white onion; 3 cloves of garlic, minced; 1/2 tsp pepper; 1 tsp dried oregano; 1 tsp salt, plus more to taste; 1/4 cup diced fresh basil; 12 ounces fire-roasted red peppers drained (1 1/2 cups); 1 28 ounces can San Marzano peeled tomatoes ( any canned tomatoes with basil will work); 1 14.5 ounces can of diced tomatoes; 4 cups chicken broth; 16 ounces of cheese tortellini, or tortellini or choice; 2 cups of spinach; 1 cup half & half, can sub heavy cream for a creamy soup; Basil for garnish; Parmesan for garnish

Roasted Red Pepper Tomato and Tortellini soup is one you will want year-round! This is an easy recipe that feels so cozy and brimming with flavor. Thanks to canned tomatoes you can enjoy this soup year round!

This Roasted Red Pepper & Tomato Soup with Tortellini reminds me so much of childhood!! My mom would make this with warm gooey grilled cheese for us to dunk. I’m getting hungry just talking about it!

Cheesey, tomato-y, creamy meals may just be my kryptonite. This soup is all that, with a subtle roasted pepper flavor that just makes it so good. The kids and adults love it, so yes I’d say it is family-friendly! You will love the bright flavor and tortellini that make it so filling. Enjoy this soup year-round as it tastes so fresh.

This soup is delicious paired with a grilled cheese or a side salad. Use any flavor tortellini you fancy. If you’re looking to beef it up you can also add cooked ground Italian sausage for a delicious and hearty twist.

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Yield: 6-8 servings

Roasted Red Pepper Tomato and Tortellini Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tbsp butter
1 cup diced white onion
3 cloves of garlic, minced
1/2 tsp pepper
1 tsp dried oregano
1 tsp salt, plus more to taste
1/4 cup diced fresh basil
12 ounces fire-roasted red peppers drained (1 1/2 cups)
1 28 ounces can San Marzano peeled tomatoes ( any canned tomatoes with basil will work)
1 14.5 ounces can of diced tomatoes
4 cups chicken broth
16 ounces of cheese tortellini, or tortellini or choice
2 cups of spinach
1 cup half & half, can sub heavy cream for a creamy soup
Basil for garnish
Parmesan for garnish

Instructions

Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, seasonings, basil, and cook, stirring occasionally, until tender, about 5 minutes.
Add peeled tomatoes, diced tomatoes, roasted red peppers, broth, stir it and bring to a boil. Reduce heat to a simmer for 8-10 minutes. Using an immersion blender breaks down soup. Alternatively, you can do this in small batches in a blender, be careful working with hot soup.
Add the tortellini and milk (optional) to soup until cooked through, 5 to 6 minutes more. Stir in spinach till wilted.
Ladle soup into bowls and serve with fresh basil, parmesan, and gooey grilled cheese for dunking! Enjoy!

Notes

Best served with grilled cheese for dunking.

Leftovers can be stored in an airtight container for up to 3 days. Reheat the stovetop or in the microwave.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 72mgSodium: 1473mgCarbohydrates: 57gFiber: 6gSugar: 11gProtein: 22g