I spent the weekend mostly holed up in my tiny kitchen waiting out a tenacious rainstorm.
We baked and ate thick slices of blood orange and hibiscus cake with our morning coffee. For lunch on Saturday, we made this pressure cooker chickpeas using our trusty Instant Pot. We got a little break in the storm and made a mad dash for our favourite Italian store to pick up some much needed pantry staples. I usually stock up on their porcini stuffed tortellini, I love tortellini and this is one of the few that is free of dairy and eggs.
I especially love tortellini in soups, it’s filling and tasty, and generally easy to rustle up. Since we’d been graced with soup-making weather and had tortellini, it just made sense to make soup… again.
The thing about this tomato and mushroom tortellini soup is that, it’s as comforting as it is flavourful and comes together quite effortlessly. We’ve made several iterations of this soup, usually using whatever is in season or in the fridge or pantry at the time. Sometimes we end up with a brothy, intensely savoury soup teeming with vibrant vegetables.
This soup however, is thick and tomatoey with hints of fragrant herbs and spices. It’s an extremely satisfying soup, full of vegetables, oh so delicious and perfect on blustery rain drenched nights. Have I mentioned that it’s quick to make? it’s typically done in less than forty-five minutes.
I supposed you could use fresh tortellini also, and perhaps lessen the cooking time so that it doesn’t get mushy or overcooked. I prefer this soup thick so I blend the tomatoes with a little bit of basil and dried herbs. It gives the soup an enjoyable silky creamy texture. For toppings I usually go for nutritional yeast for that cheesy flavour, chives or subtly tart sumac.
- 2 28oz cans diced tomatoes (about 5 cups)
- 1/4 cup tomato paste
- 1/2 cup chopped fresh basil, plus more for garnish
- 1 tablespoon dried herbs (I use a mix of thyme, rosemary and oregano)
- 1 teaspoon minced ginger
- 1 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 large leek, trimmed and sliced
- 2 carrots, sliced
- 1 teaspoon crushed pepper flakes, or to taste
- 1 tablespoon porcini mushroom powder
- 1 teaspoon ground turmeric
- 4 cups (32oz) vegetable broth (low sodium/no sodium), plus more if you prefer a thinner soup
- 1 cup dried mushroom tortellini
- Sea salt and freshly ground black pepper to taste
- Combine diced tomatoes, tomato paste, basil, dried herbs and ginger in a blender, blend to smoothen and set aside.
- In a large soup pot or saucepan, heat olive oil over medium heat
- Add onion and garlic and sauté for 3 – 5 minutes, stirring often until become soft and translucent and the garlic fragrant
- Add leek, carrots, pepper flakes, stir in mushroom powder and turmeric and cook stirring often for another 3 or so minutes
- Add vegetable broth, increase heat slightly (to medium-high) and bring to a boil
- Add tortellini, bring soup back to a boil and let cook for about 6 – 8 minutes until tortellini is almost al dente
- Check seasoning and add salt to taste, reduce heat and let soup simmer for about 5 more minutes.
- Serve warm ladled into bowls with freshly ground black pepper and garnished with herbs and other toppings of your choice.
[Tweet “A comforting and deeply flavourful tomato mushroom tortellini #soup, comes together effortlessly! #vegan”]
here’s some sad news–i’ve never eaten tortellini! i suspect i’m really missing out!15 March, 2016 at 10:30 am
Whaaaa? I feel like hugging you right now! You need tortellini in your life!!! If you’re a pasta person, you definitely want to try tortellini, it’s like ravioli but bite-sized and tougher.16 March, 2016 at 4:53 pm
Ooooh! This soup looks delicious. I want to eat this immediately. I have never thought to use porcini mushroom powder. What a great idea! Thanks for sharing this great recipe. p.s. Do you use natural lighting for your pics? They look amazing, and I love how inviting the lighting is. Wow!15 March, 2016 at 4:35 pm
Thanks Aarika! Porcini powder is an umami bomb, it flavours sauces so beautifully, I usually use in in place of soy in sauces. I do use natural light, I have huge northwest facing windows that give the most glorious natural light in the evening. I joke that it’s the reason why I’ll never move! 🙂16 March, 2016 at 4:49 pm
This soup is absolutely fantastic! So comforting.15 March, 2016 at 7:41 pm
Thanks Jocelyn, it is indeed, I’ll miss winter for the comforting soups we get to make, but I miss sunshine more. 🙂16 March, 2016 at 4:51 pm
It is Kari, it’s so warming and cozy! 🙂16 March, 2016 at 4:44 pm
Seriously, I like your table cloths almost as much as I like your food.20 March, 2016 at 12:10 am
Did I mention there’s a huge fabric shop next to my workplace? 🙂25 March, 2016 at 5:57 pm
Can not wait to try it out! thanks! 🙂6 April, 2016 at 3:12 am
I hope you do try it and let me know what you think. 🙂7 April, 2016 at 10:06 am