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Creamy Tomato Tortellini Soup


· ½ onion, finely diced

· 2 tablespoons olive oil

· 3 cloves garlic, minced

· 4 cups V8 or tomato juice

· 1 – 28oz can diced tomatoes

· 1- 28 ounce can tomato sauce

· 1 teaspoon dried basil

· 1 teaspoon dried oregano

· 1 teaspoon dried marjoram

· 1-19 oz package fresh or frozen cheese tortellini

· 3 tablespoons chopped fresh basil

· 2 tablespoons grated Parmesan cheese plus additional for serving

· 1/2 cup cream or half & half

· Salt & Pepper to taste

· Fresh oregano or marjoram, to garnish


1. In a large soup pot or dutch oven, saute the onion in olive oil over medium high heat until softened.

2. Add garlic and seasonings and saute until fragrant.

3. Add tomatoes, tomato sauce and tomato juice. Bring to a boil then lower the heat and simmer uncovered for 10 minutes.

4. Add frozen tortellini, mix well. Cook over medium-high for 5-7 minutes until tortellini are cooked through and soup has thickened.

5. Add fresh basil, Parmesan and cream.

6. Serve immediately with additional grated Parmesan on top, if desired.


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