Tomato Tortellini Soup

Serves 4-6

Adapted from the kitchn


Made with Ugly Crushed Tomatoes


2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups warm water

1 jar Crushed Tomatoes

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Pecorino Romano cheese

Photo by Joe Lingeman

Photo by Joe Lingeman


Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

Stir in the vinegar. Add the Crushed Tomatoes, warm water and bay leaves and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Pecorino Romano cheese and more basil, if desired.