TL/DR – Herbed Tomato and Goat Cheese Tortellini Soup. A hearty soup made in one pot, packed with flavor and perfect for a busy weeknight. –
This is a great soup for a cold day, especially if you love the tang of goat cheese. Tomato puree and stewed tomatoes make a rich, tomatoey base that is complimented by lots of fresh oregano and a generous amount of fresh thyme. Store bought tortellini add enough carbs to make it a meal. The only fancy requirement is an immersion blender, and if you don’t have one, then definitely forego a week’s worth of fancy coffee shop lattes and buy one. (Wink.)
Start by dicing half of a yellow onion, mincing between 3 and 5 cloves of garlic, and stripping the leaves off of a generous amount of oregano and thyme stems.
Sauté the onions in olive oil for about 5 minutes on medium high heat, then add the garlic and herbs and continue to cook for about 3 minutes more. Hit the pot with a tablespoon of white or regular balsamic and allow it to cook off.
Add 28 oz of quality tomato puree and 15 oz stewed tomatoes and their juice. If the stewed tomatoes are whole or halved in the can, then roughly chop them as they go into the soup. Also add one cup of veggie or chicken broth. Simmer for 10 minutes, covered. Once the soup has simmered for a short while, break out the hand held immersion blender and blend it on high until it’s smooth, about 2 minutes.
Return the burner to medium-high heat and when it bubbles, add a bag of store bought tortellini, stir, cover and allow it to cook for the amount of minutes suggested on the tortellini bag. Once the tortellini are cooked, remove the pot from the heat, crumble a 5 oz log of goat cheese into the soup and stir it gently until the cheese is incorporated. Season to taste and serve immediately by itself or with a thick slice of toasted bread slathered in butter and garlic or Kale Pesto.
For more easy weeknight soups, try Easy Tomato Soup or Vegan Green Chile Bean Soup.
Herbed Tomato Goat Cheese Tortellini Soup
A hearty soup made in one pot, packed with flavor and perfect for a busy weeknight.
Ingredients
- 1 T extra virgin olive oil
- 1/2 yellow onion, diced, about 3/4 cup
- 3 to 5 cloves garlic, minced
- 1/3 c fresh oregano leaves, packed
- 2 T fresh thyme leaves
- 1 T white balsamic or regular balsamic vinegar
- 28 oz quality tomato puree, such as Muir Glen
- 15 oz stewed tomatoes, roughly chopped, and their juice
- 1 c vegetable stock or broth
- 10 oz refrigerated store bought cheese tortellini, such as Rana Cheese Lovers Tortellini
- 5 oz goat cheese
- Salt and Pepper to taste
Directions
- Step 1 Sauté the diced onion in the olive oil in a medium sized saucepan for about 5 minutes over medium high heat.
- Step 2 Reduce the heat to medium, add the garlic and herbs, and cook for 3 minutes.
- Step 3 Add the vinegar and allow it to cook off. Then add the tomato puree and the chopped stewed tomatoes and their juice along with the broth. Stir well, cover, and simmer on low medium heat for 10 minutes.
- Step 4 After the soup has simmered for 10 minutes, remove it from the heat and blend it on high speed with a handheld immersion blender for about 2 minutes until it is smooth.
- Step 5 Return the pot to the stove and allow it to come to a low boil over medium high heat. Once it bubbles, add the tortellini, cover, and cook for the suggested time on the tortellini packaging.
- Step 6 Remove the soup from the heat, crumble in the goat cheese and stir gently until the goat cheese is melted and incorporated. Season to taste with kosher salt and pepper, then serve immediately.
