One-Pot Roasted Tomato Tortellini Soup
Ingredients
- 28 ozcherry tomatoes
- 2 mediumshallots
peeled and halved
- 3 tbspavocado oil or extra-virgin olive oil
- 4 cvegetable stock
- 2 tspsweet paprika
- salt and black pepper
- ½ cheavy cream
- 1 ccheese tortellini
- 1x can beans
drained and rinsed, such as cannellini, lima, garbanzo, 15.5 oz
- 1 bunchkale
center stem removed, leaves roughly chopped, about 1 1/2 packed cups
Directions
- 1
Heat the oven to 425°F (215°C).
- 2
To a medium (4-quart) pot or Dutch oven, add the tomatoes and shallots. Add the oil and toss to evenly coat the tomatoes and shallots. Roast for 25 minutes.
- 3
Carefully transfer the pot to the stove over medium-high heat. Add the vegetable stock, paprika, a big pinch of salt, and a few cracks of black pepper. Bring to a boil and simmer for 10 minutes.
- 4
Using an immersion blender, carefully blend everything until smooth (a few leftover tomato chunks are fine). If using a countertop blender, carefully transfer the tomatoes, shallots and a cup of hot liquid to the blender. Remove the center plug from the blender lid, hold a towel over the lid and blend until smooth. Add the tomato mixture back in the pot and stir to combine.
- 5
Add the tortellini, beans, kale, and heavy cream to the tomato soup. Bring to a boil, reduce the heat to medium and simmer for 10 minutes or so (more or less depending on the cook time suggestion on your tortellini package), until the tortellini are almost cooked through (they will continue cooking due to the residual heat in the soup). Taste and season with more salt, if needed.
One-Pot Roasted Tomato Tortellini Soup
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About this Recipe
Cozy Up with One-Pot Roasted Tomato Tortellini Soup
When comfort food calls, this One-Pot Roasted Tomato Tortellini Soup answers with warmth and incredible flavor! Say goodbye to stacks of dirty dishes, because this easy one-pot soup recipe is designed for maximum coziness and minimal cleanup. It's the perfect dish for a chilly evening or whenever you crave a hearty, soul-satisfying meal.
The magic truly begins with roasted cherry tomatoes, cooked right in the same pot you'll use for the entire soup. This simple step transforms sweet cherry tomatoes into jammy, concentrated bursts of flavor that form the rich, vibrant base of our broth. Blended with vegetable stock and sweet paprika, it creates an incredibly aromatic and deeply savory foundation.
But the goodness doesn't stop there! We simmer in tender cheese tortellini, making every spoonful a delightful surprise. Paired with hearty canned beans (like cannellini or garbanzo) and fresh, roughly chopped kale, this soup is packed with texture and nutrients. A touch of heavy cream at the end brings everything together, creating that irresistibly creamy, comforting finish that makes this creamy tortellini soup truly special.
Whether you're looking for a quick weeknight dinner or a comforting weekend meal, this vegetarian-friendly soup delivers. Serve it with a side of crusty bread for dipping, a sprinkle of fresh basil, or a dash of red pepper flakes for an extra kick. It's a hug in a bowl that the whole family will love!