Roasted Tomato Tortellini Soup

It’s Soup Season! Yes! Soup in my honest opinion has a season. I personally feel, this particular season starts when you have that first Fall rainy day. When that cool damp air turns into a Fall crisp air. Soup Season lasts until almost mid Spring. Once that warm weather sets in here in NE Ohio, I’m so over soup. Are you a all the time, doesn’t matter what time of year it is Soup person or just certain times of the year?

Daniel (my husband) has been hinting at Tortellini soup for over a week now. So guess what he got? That’s right, a heaping bowl of it last night. It was a beautiful Fall day yesterday, but then in the late afternoon evening it turned into a Fall rain. So it was perfect for this cozy soup on Meatless Monday.

In a Dutch oven I cut up 4 large heirloom tomatoes, 3 medium sized vine tomatoes and then 8 Campari tomatoes. Chopped up one and half yellow onions, 3-4 large cloves of garlic, fresh thyme, oregano and basil. Added salt, pepper, chili flakes, a cup of chicken broth (you can use veggies broth) a cup of white wine and a drizzle of honey. Do a light stir and then a light drizzle of olive oil. Roast in the oven at 375F for about 2hrs, or until the veggies are nice and roasted.

Once they are finished roasting, let cool on your counter for about 30-40 mins. This is so you can fully handle the removal of the herbs off their stems, if they have not fully called off. Also when you blend it’s not so hot.

In whatever type of blender you have in two batches or one, add your roasted veggies, 3/4 cup of heavy cream, 1/2 cup Parmesan and more 2 cups more of broth. Blend in your blender, until smooth. Pour back into your Dutch oven or another pot if doing in two batches. Taste your soup so see if you need more salt and or pepper. And then add spinach or whatever type of green you prefer.

Boil water and cook your fresh or frozen cheese tortellini. Once cooked you will drain and set aside. You are not going to place your tortellini, in the pot of soup. If you do that, you will continue to cook the pasta, which is not what you want to do. So instead bowl your soup, place as many tortellinis on top of your soup, top with extra parm and a sprinkle of chili flakes. And there you have it, a cozy bowl of comfort on a rainy Fall day.


Servings 4-6

Time & Prep 3hrs


• 4 large heirloom tomatoes

• 3-4 medium vine tomatoes

• 8 Campari tomatoes

• 1.5 large yellow onion

• 3-4 large garlic cloves

• 3-4 sprigs of fresh thyme

• 2-3 sprigs of fresh oregano

• 1/2 cup whole basil leaves removed from stem not chopped up

• 1 cup of chicken or vegetable broth, plus another 2 cups for after blending

• 1 cup of white wine

• 1 tsp salt

• 1 tsp cracked black pepper

• chili flakes to your desire

• 1/2 Tbsp of honey

• olive oil

• 3/4 cup of heavy cream

• 1/2 cup of Parmesan grated, plus more for topping soup

• 3 cups of spinach

• a package of fresh/frozen cheese tortellini


1) Pre heat oven to 375F. While oven is heating up, cut up all your larger tomatoes in 1/4’s and smaller tomatoes in 1/2. Chop up you onions and smash your garlic. Add all to the pot. Continue to add your herbs, broth, wine, S&P, chili flakes and honey. Give a light stir so everything is just a little wet. Drizzle a little olive oil on top. Place in the in the oven for 2hrs or until everything is lightly roast and the liquid has reduced by half.

2) Bring roasted tomatoes out of the oven and let cook for about 30-40 mins.

3) If there is still herbs attached to the stems, remove all the herbs, by gently sliding your fingers down the stem. Discard your stems.

4) Bing a pot of water to a boil for your tortellini. The water can start to boil while your blending your soup together.

5) In one or two batches, ladle all the veggies into the blender/food processor/vitamix. If doing in batches, divide your cream, parm and your extra cup of broth. This is so everything gets blended together.

6) Once all is blended, pour back into either your Dutch Oven, or another pot. Bring to a simmer. Do a taste test and see if you need more, salt, pepper and or chili flakes. At this time of you wish you can also add more Parmesan to melt into the soup. Once simmering, add your spinach and cook until spinach is wilted.

7) When soup is simmering, cook your tortellini. Follow package directions. Drain your pasta, and set aside in a bowl.

8) Ladle your soup into a bowl and top with as many tortellinis as you wish. Sprinkle some extra parm and chili flakes on top. ENJOY!

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