What’s more exciting than Shark Week?
(I’ll give you a hint: it’s warm and filling and comes in a bowl.)
That’s right, Stoup Week!
Since most of us are experiencing some serious cold snaps, a hearty bowl of soup-stewy goodness is just what we need to thaw out. In fact, I’ve informed Mr. Smith that we will be eating nothing but stoup until springtime. After all, it’s a one-pot, comfort meal that I don’t feel guilty filling up on. (Plus, we still don’t have central heat.)
My latest obsession is this creamy tomato and tortellini stoup:
Last February, I attended a book club meeting at a friend’s house where this stoup was served. I forgot to ask for the recipe, but since I did not forget how awesome it tasted, I decided to experiment on my own.
And my experiment worked. (Thanks for the inspiration Chad and Carla!)
What I love about this stoup?
Well, first of all it’s crazy-delicious. Second of all, it’s versatile!
- Don’t have frozen tortellini on hand? No worries. The base is actually a simple tomato soup which makes a lovely meal in itself.
- Not into cream soups? Skip the half and half and Parmesan cheese.
- Don’t have a lot of time? This one-pot meal cooks up in 30 minutes!
- Have leftover cooked chicken or sausage on hand? Toss it in.
Let’s get cooking, shall we?
Creamy Tomato Tortellini Stoup
In a large pot heat 2 tablespoons olive oil and 2 tablespoons of butter over medium-high heat.
Dice up 2 medium onions and throw them in. Saute until translucent or until your husband says:
What are you cooking that smells so good?
Once the onions are glossy, stir in 2 minced cloves of garlic, 1/2 teaspoon dried basil, 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Cook 1 minute.
Next, stir in 4 cups of low-sodium chicken broth and 4 cups of diced tomatoes and their juices. Bring to a boil and simmer 10 minutes.
At this point, you can blend the soup right in the pot using an immersion blender (best money you will ever spend–I got mine for $3 at a secondhand store) OR you can puree the soup in batches in a blender.
Once the soup is pureed to your liking (I prefer a few chunks of tomato in mine), stir in:
- 1/2 cup half and half or 1/3 cup heavy cream
- 1 package frozen or fresh tortellini (about 3-4 cups)
- 2 cups cubed rotisserie chicken or Italian sausage crumbles (or skip the meat)
Cook until the tortellini and the stoup are heated through, about 7-10 minutes.
Turn off the heat and stir in 1/3 cup Parmesan cheese.
Sprinkle with extra Parmesan cheese, some chopped fresh basil and serve.
Hope you enjoyed this first installment of Stoup Week!
You’d be stoupid not to. (I’m sorry, I just couldn’t resist saying it at least once.)
Have a deliciously comforting Monday!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium onions, diced
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 heaping teaspoon dried basil
- 32 ounces low-sodium chicken broth
- 32 ounces canned, diced tomatoes and juices
- 1/4 cup heavy cream or 1/3 cup half-and-half
- 1 bag frozen tortellini (about 4 cups)
- 2 cups roasted chicken, diced
- 1/3 cup Parmesan cheese
- Heat oil and butter in a 6-quart pot and add onion. Stir and cook for 5 minutes. Add garlic, salt, pepper and basil. Stir and cook one minute.
- Add broth and tomatoes to pot and stir well. Bring to a boil. Reduce heat and puree with an immersion blender or allow to coll slightly and puree in batches in a blender. Return soup to pot.
- Stir in heavy cream. Add tortellini and chick and cook over medium until tortellini are heated through (about 5-7 minutes). Turn off heat and stir in 1/3 cup Parmesan cheese. Serve.