I’m a big lover of soup, I could have it year-round. But the best season to enjoy a delicious bowl of soup, specifically Tomato Tortellini Soup, is in the Fall. I made Tortellini soup for the first time a few weeks ago, I tried to follow a recipe (which normally I’m pretty good at) but it didn’t turn out very well. So I added my own little touch and it turned out so delicious. Since then, I’ve made it several times, and it might even be better than my long-time favorite, Chicken Noodle Soup!
I hope you enjoy this Tomato Tortellini soup recipe as much as I do. It’s great for a cold cozy day at home and it’s very easy to make.
Ingredients
- 1 chopped onion
- 1 tablespoon garlic
- Ground turkey
- 2 tablespoons flour
- Cayenne pepper
- Paprika
- Cumin
- Salt and Pepper
- Red Curry Paste
- 1 can tomato soup
- 2 cups chicken broth
- 1/2 cup half and half
- Italian seasoning
- Cheese or Ricotta and Spinach Tortellini
- Parmesan Cheese for Garnish
In a large pot, heat a splash of olive oil over medium heat. Stir in the chopped onion and cook for 5 minutes.
Mix in the minced garlic and cook for an additional minute.
Add the ground turkey and cook, breaking it up with a spoon, until browned.
Mix in the cayenne pepper, paprika, cumin, salt, and pepper. Cook for another minute to combine the flavors.
Stir in the flour and cook for 1-2 minutes, allowing the flour to toast slightly.
Stir in the red curry paste and cook, ensuring it coats the meat and onion mixture evenly, add the tomato soup and stir. Allow it to thicken before adding the broth.
Pour in the chicken broth, stir to combine. Bring the mixture to a simmer, let it cook for 10 minutes to meld the flavors.
Stir in half and a half and Italian seasoning.
Cook tortellini according to package instructions and then add it to the soup.
Garnish soup with grated parmesan cheese.
Enjoy!
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