Creamy Tomato & Tortellini Soup

By: Amecia Matlock

This is a super simple soup with few ingredients that is sure to become an Autumn staple in your home. It’s creamy, pungent, and feels like a warm hug. For those with older babies or toddlers trying out solids, I’m happy to report that this was a smash hit in my home.

Ingredients

• Vegetable oil
• 1 – 6 oz. can of tomato Paste
• 1 cup parsley (approx.)
• 1 medium onion
• 2 tbsp. minced garlic
• Red pepper flakes to taste
• 32 oz. vegetable broth
• salt
• pepper
• paprika
• onion powder
• garlic powder
• chili powder
• 8 oz. cream cheese
• 1 cup milk
• 19 oz. frozen tortellini

Directions

• Coat bottom of deep pot with thin layer of vegetable oil and heat on medium heat
• Once oil is warm, add diced onions, chopped parsley, and minced garlic
• Heat until translucent and fragrant, stirring frequently
• Add tomato paste and stir until fully incorporated
• Add red pepper flakes to taste and combine
• Pour vegetable broth into aromatic mixture and bring to a boil

• Add salt, pepper, paprika, onion powder, garlic powder, and chili powder to taste into soup base
• Cover and reduce to medium low heat for 15-30 minutes
• Add in cubed cream cheese and milk return to medium heat boiling until cream cheese melts down
• Add in frozen tortellini, which will bring down temperature
• Cover and bring to boil
• Stir and reduce to low heat, simmering for 30 minutes to an hour.
• Enjoy!

Pairs well with cornbread. For long term storage: transfer to shallow dish and refrigerate. Once cool, store in mason jar and refrigerate or freeze.

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