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”]