CREAMY ITALIAN TOMATO SOUP
As the cold weather is approaching, there is nothing more satisfying for dinner than a big ,warm, loaded bowl of soup. To me, soup needs to be hearty and full of flavor and this recipe is just that. It is very simple to make and comes together in less than 30 minutes. Pair this with a grilled cheese, a panini, or a salad and you will have a great dinner on table in no time.
tips for making this soup delicious
cook down you veggies for at least 3-4 minutes so they are nice and soft
make sure to transfer the Italian sausage onto a plate to separate it from the grease. You do not want to get all the grease into the soup.
make sure to add the starch slurry early enough to get the soup to thicken. This needs to be done prior to adding the tortellini.
don’t over cook your tortellini. Make sure to add them at the end and cook according to your package instructions
make sure to use low sodium chicken broth that way you can adjust your salt accordingly.
Creamy Italian Tomato Soup
Ingredients
- half of an onion diced
- 2 carrots peeled and diced
- 2 stalks of celery diced
- 2-3 cloves of garlic finely minced
- 1 tbsp. tomato paste
- 6-7 cups low sodium chicken broth
- 8 oz. can of tomato sauce
- 2.5 cups dairy free tortellini. Use you favorite brand of tortellini here.
- handful of parsley chopped
- 1/2 lb. mild ground Italian sausage
- 2 tbsp. tapioca or corn starch mixed with a touch of cold water
- 1 tbsp. extra virgin olive oil
Instructions
- Start by preparing the veggies.
- In a large soup pot, heat olive oil on medium heat. Add in the diced onion, carrots, and celery. Cook for about 3-4 minutes until veggies are soft and translucent. Add in the garlic, tomato paste, and chopped parsley and stir. Cook for about 1-2 minutes until garlic is fragrant.
- Pour in the chicken broth and tomato sauce and stir. Bring the a boil, once there reduce to a simmer. Simmer for about 10 minutes.
- In the meantime, cook the Italian sausage in a frying pan. Once done, transfer the sausage onto a plate and get it as dry as possible from the grease. Add the sausage to the soup.
- Make your tapioca/corn starch slurry by combining two tablespoons of starch with about a teaspoon of COLD water in a small bowl. Mix until dissolved and add that to the soup.
- Add in the tortellini and simmer soup for an additional time that your tortellini package says to. Mine was an additional 4-5 minutes. You'll notice the soup get a little thicker from the starch.
- Transfer soup to a bowl, garnish with more parsley, grated parmesan and enjoy!
