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Curried Tomato Tortellini Soup Recipe

Curried Tomato Tortellini Soup Recipe
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★★★★★

5.2 from 21 reviews

This Curried Tomato Tortellini Soup combines the rich flavors of red curry paste and creamy coconut milk with tender cheese tortellini for a comforting and flavorful meal. Garnished with fresh basil and served with garlic brown butter toasts, this soup is perfect for a cozy lunch or dinner.

Ingredients

Scale

Soup Ingredients

  • 2 tablespoons unsalted butter
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or vegetable stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light)
  • 2 cups uncooked cheese tortellini
  • Fresh basil for topping

Brown Butter Garlic Toast Ingredients

  • 3 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 4 slices sourdough bread
  • Pinch of salt

Instructions

  1. Sauté Aromatics: Heat a large pot over medium-low heat and add 2 tablespoons butter. Add diced shallots, minced garlic, salt, pepper, and dried basil. Stir to combine and cook for 5 to 6 minutes until the shallots soften and become translucent.
  2. Add Curry and Tomato Paste: Stir in the red curry paste, brown sugar, and tomato paste. Cook the mixture for 5 more minutes, stirring frequently, until the tomato and curry pastes deepen in color, releasing their fragrant flavors.
  3. Combine Liquids and Simmer: Pour in the chicken or vegetable stock and crushed tomatoes, scraping the bottom of the pot to loosen any browned bits. Stir in the coconut milk until fully combined. Bring the soup to a boil, then reduce to a simmer.
  4. Cook Tortellini: Just before serving, add the uncooked cheese tortellini to the simmering soup. Cook for about 5 minutes until the tortellini are tender and plump.
  5. Prepare Brown Butter Garlic Toasts: While the soup simmers, heat a skillet over medium heat and add 3 tablespoons butter. Whisk constantly until the butter bubbles and brown specks appear on the bottom—this indicates the butter is browned. Remove from heat immediately and stir in the minced garlic.
  6. Broil Toasts: Preheat your oven broiler with a rack positioned one or two levels below the top to avoid burning. Brush the sourdough slices generously with the garlic brown butter mixture, then place them on a baking sheet. Broil for 2 to 3 minutes until golden and crunchy, or alternatively bake at 425°F for 10 to 12 minutes.
  7. Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve alongside the warm brown butter garlic toasts for a complete and satisfying meal.

Notes

  • You can substitute chicken stock with vegetable stock to make the soup vegetarian.
  • Adjust the amount of red curry paste according to your preferred spice level.
  • Full-fat coconut milk creates a richer soup, but light coconut milk works well for a lighter option.
  • The brown butter garlic toasts complement the soup’s rich flavor but can be omitted for a gluten-free diet.
  • The recipe can be easily doubled for larger servings and leftovers store well refrigerated up to 3 days.

Nutrition

Keywords: curried tomato tortellini soup, tomato curry soup, cheese tortellini soup, coconut milk soup, red curry soup, easy dinner soup, vegetarian soup

Find it online: https://nataliereeve.com/curried-tomato-tortellini-soup-recipe/