Tomato Tortellini Soup

This was the original pin on my board. It originated from Krysten’s blog, Mrs. Schwartz’s Kitchen.

The Pintesting:

I did have to stop at the store after work to pick up a few ingredients, but nothing was out of the ordinary.

I sauteed the minced garlic in olive oil until it was sweating and just starting to brown,

then I added the rest of the ingredients except the tortellini and Parmesan cheese.

Let it come to a simmer then add the tortellini.

WARNING: your house is going to start smelling really amazing right about now. Do not give in to the urge to dive face first into the soup.

Cook for 8 minutes until the pasta is done, but not mushy. Stir frequently so the tortellini will cook evenly.

Garnish with Parmesan and serve to your hungry hubby or whoever you would like to feed. They will say “thank you”.

The Tomato Tortellini Soup rated as follows:

The Pintesting Results:

Overall Rating: 4.6 Pins

Accuracy: The recipe had a rich flavor reminiscent of something you would find in a nice Italian restaurant. My husband commented that the chopped sun-dried tomatoes gave an almost meaty texture, adding flavor but not acidity. Note: The recipe mentioned pepper, but none was listed in the ingredients, thus the 4 pins.

Difficulty: The hardest part of the recipe was chopping the oil-packed sun-dried tomatoes. Messy, but easy.

Time: This is a good weeknight recipe. If you have everything on hand, you can have this on the table in 30 minutes or so. This includes the mincing, chopping, and grating.

Cost: I didn’t have all of the ingredients, but the grocery had everything needed (and much was on sale!). The most expensive ingredients were the oil-packed sun-dried tomatoes ($4) and the tortellini ($3.50).

Practicality: While we didn’t think it was “the best soup in the WORLD”, we did like it very much. It is good comfort food on a cold rainy day.