Tortellini is a dish that Cass and I love to use as a “back-up meal”; we buy frozen bags and then pair it with some pasta sauce and garlic bread, and it makes a really nice, quick meal. Tortellini, for those of you who don’t know, is essentially a pasta noodle stuffed with cheese (yum!). The weird thing about tortellini is that they are shaped to look like a pregnant woman’s navel. Seriously. In Italy, tortellini is commonly called ombelico, which literally means “belly button”.
Anyways, don’t think about the origin too much, and just realize that a plate of delicious cheese-filled pasta can go with pretty much anything. Instead of just doing the typical pasta sauce routine, I decided to switch it up and make a soup out of it. There are a ton of different variations (just type it into Pinterest), but the great thing about soup is that you can usually just throw in whatever you have handy. Here’s what I used!
- 1 bag frozen tri-colored tortellini
- 1 jar Prego basil and garlic sauce
- 1 can diced tomatoes
- 1/2 red onion, diced
- 4-5 cloves garlic, minced
- 1/2 bag baby carrots, chopped
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1 cup water
- 2 TBL olive oil
- Garlic salt, pasta seasoning, basil, to taste
Once you’ve got all of the ingredients (and whatever else you want to add!), here’s what you need to do:
- Saute the carrots, peppers, onion, and garlic in some olive oil until everything is soft. (If you want a stronger garlic flavor, add those in the next step instead.)
- Pour in the pasta sauce, diced tomatoes, and 1 cup of water. Bring to a boil.
- Add the tortellini. Cook according to directions on the package, or until tortellini is soft.
- Season to taste, and serve immediately!
This recipe is so simple; I just made it up as I went. If you want your soup more “soup-y”, add a little more water; if you want to add hamburger, chicken, mushrooms, corn, peas, whatever, it’s all good. Experiment and find out what your perfect tortellini soup tastes like… but I think this recipe is a pretty good place to start!
I served this soup with a slice of French bread, and it was so hearty and filling! I love the different flavors and colors from the veggies mixed in with the red from the pasta sauce. This recipe made a TON of soup for just the two of us, so unless you are making it for 4+ people (or just really, really like soup) you’d probably be okay just halving the recipe. Either way, enjoy!