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Roasted Tomato Soup with Cheese Tortellini


Sweet roasted tomatoes... Check... rich and creamy.... check... soft creamy cheesy tortellini.... check..

This is a perfect triple threat to beat a dull rainy day. The mixture of tomato and cheese never fails and a good cheesy meal in a bowl is the definition of stick to your ribs comfort.

This is so easy to make and can be whipped together last min with a good store bought pasta sauce if you don't have your own on hand. I have about a dozen containers of my own blend frozen for winter use.

I used vine ripened Roma tomatoes from my garden, washed and cut in half. Place in a large shallow roasting pan and toss with a bit of olive oil, salt, pepper, and whatever spices you like (or none at all).



Extra virgin olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1 tsp oregano

5 cups vegetable stock

Jar Roasted tomato sauce

1 cup heavy cream

1 package cheese tortellini

For garnish

Grated Parmesan Cheese

Chopped basil

Warm a drizzle of extra virgin olive oil in a large soup pot over med to low heat. Add onions and garlic, and sautée until translucent. About 5 min. Add seasonings and stock, bring to a boil and reduce to simmer for 10 min. Add tomatoes mix throughly, stir in cream and cook another 5 min. Add tortellini and cook per instructions roughly 10 min.

Serve topped with grated parm and chopped fresh basil.

This is easily customized. Adjust simply to make it thinner or thicker, adding more pasta if desired. Make it more rounded with a meat or mushroom tortellini.

This is such a perfect match to some cozy socks and a good movie curled up on the couch.


A little work now saves time later. Meal Planning.

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