This easy Creamy Tomato Spinach Tortellini soup comes together in under 30 minutes and is pure comfort in a bowl!
Technically in our neck of the woods it's fall, it's also November and it's also supposed to be cold! Well, someone forget to tell Mother Nature these things since the past few weeks temps have been in the 60's (even 70's last Friday) and this weekend more of the same. I'm not complaining though because I'm pretty sure we can't fool Mother Nature much longer. When those colder temps do start coming in no matter where you are, you'll want to warm up with this hearty soup recipe. It comes together in under 30 minutes so how's that for quick (and tasty!)
I really have a thing for tomato soups as it reminds me of my mom opening a can of Campbells - making it with milk, not water - and a grilled cheese sandwich on the side. Those were the days for me and my brothers for a quick lunch as we came in from the cold.
The soup today uses canned tomatoes but when I made this Tomato and Basil soup last year, I went to the farmer's market to get some fresh ingredients. If you have the time, roasting tomatoes really brings out such great flavor. And if you like a tomato soup more on the broth side, be sure to check out this other Tomato and Tortellini soup recipe that is also vegetarian. (Side note: today's recipe can be made vegetarian by swapping out the chicken broth for vegetable).
I love using my heavy duty dutch oven when making soup.
Ok, now can we talk about grilled cheese? What kind do you use? Apparently I use what is called "plastic" cheese, that according to my friend, is not real cheese. But I love Kraft's singles - it's what I grew up with and back in the day you didn't want to fool with "Mother G." Please let me a comment and let me know your favorite cheese - inquiring minds want to know!
Grab a ladle and dig in!
You may like it with or without cheese - we like cheese!