I like to add a bit of spice to my soups by using cayenne pepper. (Photo: Shawanda Mason)
Ingredients
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp olive oil
  • 1 sprig fresh rosemary, chopped
  • 24-oz can diced tomatoes
  • 15-oz can tomato sauce
  • 1/2 tsp dried oregano
  • 4 large fresh basil leaves, plus extra for garnish
  • Salt and pepper
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 15- to 20-oz three-cheese tortellini
  • 1/4 cup shredded Parmesan cheese, plus extra for garnish

It’s soup season. That’s a sentence I don’t say often, but I’m trying to do a better job of cooking more soups. The husband seems to be fond of the times I prepare soup, and I think I enjoy them, too. There’s something just so comforting about a large pot of soup simmering on the stove, don’t you think?

One of my favorite soups I’ve made to date (besides the one I’m sharing today) is this spicy sausage and kale soup—it’s delicious. I made a promise to myself that I would make more soups this season, and I’m off to a pretty decent start.

Here’s the thing: When I search for soup recipes, I tend to lean toward soups that are simple. I subscribe to the belief that delicious food shouldn’t have to take hours to prepare, and the same goes for soup. Good soup shouldn’t take forever, in my humble opinion.

This creamy tomato tortellini soup is easily now on the top of my list of favorite dinners. It’s comforting, cheesy and, most of all, it’s easy. I’ll admit I was a little leery of making a tomato soup, so let me explain. I am no fan of tomatoes—fresh tomatoes, that is. I don’t love them on sandwiches or salads, and I’ve never really enjoyed the flavors of a tomato soup. I especially loathe bloody marys. But this soup seemed different, so I gave it a try and I’m glad I did. I realize I’m in the minority here by not liking tomatoes, but if you’re with me on this one, know that this tomato soup is top-notch.

Heat a large pot or Dutch oven and add olive oil, onion, garlic and rosemary. Sauté until the onions are translucent, about five minutes.

Add in the diced tomatoes, tomato sauce, oregano, basil, chicken stock and heavy cream. Season with salt and pepper. Stir and simmer for 20 minutes.

After 20 minutes, add in the tortellini and cook until the pasta is tender and cooked through, about 12–15 minutes.

This soup is delicious on a beautiful fall day. (Photo: Shawanda Mason)

Sprinkle in the Parmesan cheese and stir to combine. Season to taste.

Serve with fresh basil and a little extra Parmesan cheese for garnish.

Note: If you want a little heat to your soup, add a few dashes of cayenne pepper.

Fresh basil and more cheese make this soup even more delicious. (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at eatdrinkfrolic@gmail.com or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.