Wednesday, February 24, 2016

Meatless for Lent - Tortellini Soup

If you are looking for an easy and tasty idea for meatless meals for Lent, this is one that we recently tried and really enjoyed. It will become a meatless staple for us.  

Creamy Tomato Basil Tortellini Soup


1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup sour cream
2 (9 oz) packages frozen cheese tortellini
Grated Parmesan cheese and fresh basil, for garnish, optional


In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

Add diced tomatoes and vegetable broth. Stir in fresh basil, Season with salt and black pepper, to taste. Simmer on low for 15 minutes.

Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in sour cream until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, approx. 8 minutes. Serve warm.

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  1. I always make lentils during lent. I'm going to have to try this recipe next year.

  2. I've made this several times and shared the recipe with my friends. It gets better with each try.