The quickest soup you’ll ever create yet it’s packed with so much flavor. A broth full of burst cherry tomatoes, cheese filled tortellini, rounds of green onions and ribbons of basil make this a soup you’ll make over and over again.
So, here’s a fun story for you…
On Halloween weekend, I took it upon myself to sell our range. The kicker, and the part that my dear husband raised his eyebrow at, was that we didn’t have an immediate replacement. I was living on the edge, my friends. Honestly, I was just happy to rid myself of the thing as it was an electric, smooth top range that was quickly driving me to the outskirts of crazy town. It took forever to come to temperature, it didn’t cook evenly and I couldn’t bake more than one item at once. I had originally put it on Craigslist within the first month of us arriving in Ohio and it took four months for me to find it a new home. The sad part was that it was brand new when we arrived and I finally sold it for less than half of it’s value.
But don’t they always say good things come to those who wait? I can assure you they do. Good things indeed.
This time in the form a beautiful, stainless steel gas range from GE. When we upgraded our kitchen in Madison, our new appliances were GE and I didn’t realize just how awesome they were until we arrived to our new home in Cleveland. Even though our appliances here were brand new, they definitely aren’t anywhere close in comparison.
This soup comes together quickly – think less than 30 minutes! – but comes together even quicker thanks to the crazy awesome tri-ring burner on my new range. There really aren’t any other words to describe it but crazy awesome. When I lit it the first time, I was in awe. This burner is 19,000 BTU and has the ability to power boil in just minutes or remain at the lowest of controlled simmers for hours on end, perfect for stews and sauces. I’m beginning to think the other burners on my range are becoming a smidge jealous as 9 times out of 10, it’s my burner of choice.
While without a range, this soup was on my mind on a weekly basis – I couldn’t wait to make it! It’s been a favorite of ours for a number of years now and for several friends with whom I’ve shared the recipe with as well. Minimal chopping required, you’re literally tossing things into a pot, letting it boil and then enjoying.
The fact that it’s a pretty soup doesn’t hurt either.
- 2 tablespoons extra-virgin olive oil
- 2 pints cherry tomatoes
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 1 pound cheese tortellini, fresh or frozen
- 1 cup basil leaves, julienned
- 1 bunch scallions, chopped
- In a dutch oven, heat oil over medium-high heat. Stir in cherry tomatoes and garlic and season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, for approximately 10 minutes or until tomatoes burst.
- Add chicken stock and water and bring to boil. Add tortellini and cook until tender. Remove from heat and stir in basil and scallions to wilt.
When you make this soup, double the recipe. Trust me.
Andy and I can have this soup for a meal with enough for someone to enjoy the leftovers for lunch the next day. You’ll thank me later for this tidbit of advice.
Disclosure : I received this range free of charge from GE, however all thoughts and opinions, as always, are my own.