Grow Your Own Way · kid-friendly · Recipes

Tomato Tortellini Soup

New weeknight staple alert! This is a 20-minute meal that tastes like scratch (and mostly is), and provides delicious, warm little lunches. That is, assuming you even have leftovers. It really is that scrumptious.

We had parents night at Georgia’s school recently, and we got home that day with less than an hour to spare before we had to turn around and head back out the door. Patting myself on the back for buying fresh tortellini a few days earlier, I quickly realized I had the makings of a fast, filling dinner that would also serve the dual purpose of helping us move through our tomato stash. Which, if you’ve been following my Instagram since late August, is significant.

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Even with the cooler temperatures slowing down the ripening in our garden, I’ve put up 68 ounces (!!!) of tomato sauce, and made countless batches of creamy tomato soup for freezing and eating since September. I probably gave out 100 tomatoes to co-workers, too, and am now moving on to bringing in the green ones for folks who have good recipes for things like relish, fritters and stew. And all that came from just two plants!

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I did tons of caprese salad and homemade pizza during the weeks of late summer and early Autumn, but eventually that gets repetitive, and in the fall soup just starts to feel right. Georgia has never been a big fan of the texture of soup or stews, but I figured if anything could change her mind, it would be something chunky, creamy, and filled with cheesy pasta. And I was right.

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Inspiration for this recipe came from The Kitchn, but I made my own modifications and tweaks because I like more tomato chunks and a little less heft than heavy cream.

Tomato Tortellini Soup

INGREDIENTS

  • 2 TBSP butter + a swirl of olive oil for the pot
  • 1 onion, diced
  • 2 cloves garlic, smashed or minced
  • salt and pepper to taste (don’t be shy)
  • 1 TBSP balsamic vinegar
  • 1 28 oz. can crushed tomatoes
  • 2 or 3 plum tomatoes, roughly chopped
  • 2 cans (4 cups/32 ounces) chicken broth
  • 1/2 cup light cream
  • 2 bay leaves
  • 1 package (about 14 ounces) cheese tortellini
  • 1/2 cup basil leaves, torn
  • grated parmesan cheese, to taste

DIRECTIONS

In a large stockpot or Dutch oven, heat the butter and olive oil together over medium until warm, then add the onion. Cook until soft, then add the garlic, making sure it doesn’t burn. Season with salt and pepper.

Stir in the vinegar, then add the crushed tomatoes (with the liquid in the can) and the broth, cream and bay leaves to the pot. Add in some chunks of fresh tomato. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the tortellini and cook for about 3 minutes (5 minutes if using frozen). Remove from the heat, discard the bay leaves, and stir in the basil. Serve topped with fresh grated Parmesan. Enjoy warm!

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Notes

You can use either fresh or frozen tortellini; just adjust the cooking time up a bit for frozen to give them time to thaw by cooking in the sauce.

Subbing vegetable stock is fine; I like the taste of chicken stock better. You can also use another type of shredded cheese on top, such as pecorino.

Feel free to put that heavy cream back in there if you want it extra rich!

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For me, this kept in the fridge just fine for 5 days. I also froze two small containers of it for later. To reheat, either warm over low/medium on the stovetop or microwave for about one minute, covered.

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I hope you are having a wonderful fall getting ready for Halloween, Thanksgiving and (gulp) Christmas. I am actually already starting to shop for the holidays! Starting early is the only way I can stay on budget. We just took our annual family photos with our favorite photographer — here’s a sneak peek of one image so far 🙂 I can’t wait to get the full package so I can start designing my photo album gifts and Christmas cards.

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Recipes

Slow Cooker Chicken Curry

Ever on the hunt for easy, family-friendly recipes, I tried to make a simple chicken and vegetable curry with minimal spice (to please Mr. Boring Meat and Potatoes Palate) in the slow cooker last weekend. Can I just say…wow! This is a definite winner! It’s officially added to our regular rotation.

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I kept it bland, but you can amp up the spice if you like, and serve over the rice of your choosing (or plain).

The original recipe called for cauliflower, which I love but Mark hates, so I doubled up the other veggies, in particular the Brussels Sprouts since they’re a fave in our house. You can really customize this however you like, though, and make it vegetarian by leaving out the meat. If you keep the chicken, though, I think you’ll be pleased to find that it cooks down into flavorful, really moist shredded pieces in this recipe. Perfect for spooning onto a sub roll for lunch the next day!

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Freeze leftovers or take them for lunch all week long. I paired this with a salad for lunch one day, and this veggie dish another. (Belgian Salad? Brussels Sprouts? Do we have some kind of weird theme happening here?) Again, this has no heat to it whatsoever, so fear not, wimps! Mark can’t even tolerate a hint of spice, and it didn’t hurt this dish one bit.

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Slow Cooker Chicken Curry

INGREDIENTS

I bought all mine at Trader Joe’s but all are widely available.

  • 1 lb. boneless chicken breasts
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, diced
  • 2 cups Brussels sprouts
  • 1 medium white OR red onion, chopped
  • 1 cup frozen peas
  • 1 can chickpeas (garbanzo beans), drained & rinsed
  • 15 oz. tomato sauce
  • 1/2 cup chicken broth
  • 1/2 cup coconut milk, light
  • 2 TBSP curry powder
  • 2 TBSP lemon juice (about half one fresh lemon)
  • salt and pepper to taste

DIRECTIONS

Start by chopping all your dry ingredients: peel and cube the sweet potato, dice the red pepper, and chop the onion. Place all veggies in the slow cooker (including frozen Brussels sprouts) except the frozen peas and lemon juice. Pour in wet ingredients (coconut milk, tomato sauce, chicken broth) plus the beans, drained and rinsed, and curry powder. Stir, then place chicken breasts on top. I cut mine in half first, but that’s a matter of personal preference.

Set slow cooker for low and cook 8 hours, stirring occasionally if you are home. Or, cook on high for four hours. Just before serving, pour in the frozen peas and lemon juice. Season with salt and pepper to your taste. Enjoy with rice on the side, or plain.

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If you are making this vegetarian, be sure to increase the amount of vegetables to compensate for the space the chicken would have taken up, and cook for less time (about 6 hours on low). If you decide to add the cauliflower back in, the original recipe calls for 1 cup chopped. If you’d like for this to be spicy, I’d recommend adding 1 tsp cayenne (or hot sauce to taste) at the beginning when you add the curry powder.

You really can’t go wrong with this one. I hope you like it! Great for having a crowd over, or just for stocking up for the work week and before all that cooking over the holidays.

My other go-to for weekend cooking, especially right before a week like Thanksgiving when your kitchen is focused on holiday prep, are these vegetarian stuffed shells. So easy, so yummy, so filling. So Italian (just like me! And Georgia, who is VERY interested in helping in the kitchen these days).

This year, I am making Balsamic Roasted Green Beans and Homemade Cranberry Sauce for Thanksgiving at my dad’s house (gotta climb into the Wayback Machine for that first recipe!) And Georgia can eat everything this year ~ how exciting! Here’s what she looked like last Thanksgiving at just three months old 😦 I would be sad, but I remember how poorly we were sleeping back then, and I’d much rather take the craziness of toddlerhood with everyone getting a full night’s sleep.

Chicken curry recipe adapted from SarahFit, who says each of the five 3-cup servings has about 300 calories. She also puts the total cost at less than $25, which sounds about right. Cheap, healthy and tasty ~ awesome!