This thick and rich tomato basil soup with tortellini is quick, easy, and dairy free!
Coincidentally I just-so-happened to make it but I promise that has nothing to do with my statement. I was on a quest to make a quick and easy tomato soup that could be thrown together on the fly when Micah and I don’t know what to have for dinner or I’m in a don’t-want-to-cook-cooking-mood. Lot of hyphens there. Sorry about that.
I should also apologize for the blown out photos. It was an extremely sunny day and I’m a genius so I decided to use white on white on white on white. Does not make for the best photos but I HAD to post this because it needs to be in on your dinner table.
Micah prefers to eat this with a grilled cheese sandwich but I enjoy it just plain. The tortellini is enough for me but a Daiya grilled cheese would be great with this. Also, you’ll notice how thick the soup is. That is after it chilled out in the refrigerator overnight and the pasta soaked up a little of the broth. Not a problem in my book as I always say that a soup recipe should be flavorful enough to be a sauce. Think about it.
Did I mention this has heaping amounts of fresh basil mixed in? There are few things in life greater than fresh herbs, and the one I can think of is fresh basil. I can eat it just by itself that’s how much I love it. Fragrant, warm, with just a little herby bite.
I recommend this pasta but you can pick any pasta you wish. I actually use this tomato soup as a sauce as well and it is hands-down my favorite pasta and everything sauce.
For more soup recipes check out these posts!