All you need is 4 ingredients to make this simple, 3-step roasted tomato soup recipe with tortellini, fresh basil and mozzarella, and it comes together in minutes.
This is a sponsored post on behalf of DOLE Garden Soups and the Mom It Forward Blogger Network.
As a mom of an only child, I’m that mom who is constantly lamenting that my little baby is growing up way. too. soon.
The fact that my little girl is turning into a young teen has snuck up on me. Every other month I notice how I have to raise my arms a little higher to make that red-headed top knot in her hair. When she’ll let me. This year ever since school started she’s no longer coming into mom and dad’s bed for her usual morning snuggle. It’s killing me. And she pays no heed when I suggest what she should wear to school these days. The girl knows what she likes, when she likes it.
But it isn’t all bad. She’s become totally self-driven in getting her homework done, feeding the dogs and OMG! she’s even started making her bed without being asked.
One of the best things about her becoming more independent is she’s totally into making her own lunch, and this girl’s favorite thing hands down for lunch, snack and dinner is soup, soup, soup.
I asked her what her favorite part of cooking is. She said, “Because I get to eat how much I want with what I want in it.”
She’s takes after her mama, that girl.
So when DOLE sent me a selection of their new Garden Soups, she immediately eyed what was about to become lunch. Of course as 10 year olds will do, it turned into a guessing game for mom of which flavor she was going to have. Carrot Ginger? Sweet Corn? Tomato Vegetable? Southwestern Black Bean and Corn?
“Nope. Nope. Nope. Nope. Mooooom, nooooo! That’s not it! THIS one is!”
She had her twinkling green eye set on Roasted Garlic and Tomato Basil. The girl likes flavor, and I like that.
DOLE ready to serve soups are inspired by garden-fresh flavors and are made with ingredients like sun-ripened tomatoes, sweet corn and roasted poblano pepper. They’re certified gluten free, are low in fat but high in fiber, have no preservatives or MSG.
And bonus, the resealable containers are eco friendly and PBA-free, making them perfectly okay for licking the carton clean. Literally. I told you. She loves, loves, loves soup.
Smudge likes to add chunky bites to her soup, so she boiled up some tortellini, broke out her favorite baby pearl mozzarella balls (“Mom! I love these. Look! Look, mom! Look how cute!”) and snipped up some fresh basil leaves. For a fancy garnish. She likes to garnish. Yep, just like her mom.
There’s no need to strain and drain the tortellini. Simply use a slotted strainer or spoon to load those cheesy little nuggets into the soup. I suggested she cook the tortellini just a little bit longer in the soup so they soaked in more of the tomato flavor. “Good idea, mom!”
A quick stir, a little garnish and a handful of the mozzarella pearls that she and Chewy managed not to eat while waiting for the soup to heat, and wha-la. A hot and a delicious lunch is served by daughter to mama.
I’m beginning to like how things are turning round about here.
If You Liked This Recipe, You’ll Like These:
- Slow Cooker Tortellini Soup with Sausage and Kale
- Tortellini Soup with Artichokes
- Creamy Roasted Tomato Basil Soup
Tomato Basil Tortellini Soup
- 1 26- ounce carton Dole Roasted Garlic Tomato Basil Soup
- 1/2 cup 3 cheese tortellini uncooked
- 1/2 cup pearl size mozzarella balls
- 2 tablespoons chopped fresh basil leaves
Heat the Roasted Garlic Tomato Basil Soup over medium heat in a medium size saucepan.
In a separate saucepan, cook the tortellini according to package directions.
Using a slotted spoon, add the tortellini to the warm tomato soup and cook for 2 minutes. Add the mozzarella balls and garnish with chopped fresh basil leaves. Ladle into serving bowls and serve hot.
Make it a great day friends, and cook something good.
This post is in partnership with DOLE Packaged Foods and the Mom It Forward Network. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox