By: Ally from Ally’s Sweet & Savory Eats
It’s finally October.
I know, enjoy every day to it’s fullest. I try! Take each moment and relish it. I do! But, honestly each year just has me looking forward to the month of October. There are no real specials events for me in October, minus my wedding anniversary, but I just love this time of year.
I look forward to big batches of soup on Sundays that we eat for two days in a row. I look forward to living in warm leggings and hoping no one notices I wear the same pair several times a week. I really look forward to my hot mugs of cappuccino in the morning and my peaceful walks in the evenings once I can escape the chaos of my house.
Last Sunday my seven year old asked for “grilled cheese for dinner”. Well, my friends I would find that suitable for dinner on let’s say a random Wednesday night, but not Sunday! Sunday is when I bring out the big stuff. It is where as soon as we get home from church I start thinking dinner and prepping for the meal of the week.
Sometimes it’s a big pot of my Traditional Slow Cooker Sunday Red Sauce served over these meatballs. Sometimes it is my Lemon Butter Chicken with a side of these Balsamic and Bacon Brussel Sprouts. And more often than not, since I have three kids under the age of seven, it is my Crock Pot Mac and Cheese with this crispy Buttermilk Ranch Cornflake Chicken.
But see, he kept asking for grilled cheese…like he’d die if he didn’t get to eat it that night. So, I improvised and served them grilled cheese sandwiches with this delicious Cheese Tortellini Tomato Soup. Who doesn’t remember dunking their grilled cheese into a bowl of tomato soup when they were younger?
Only this wasn’t cracked open from a Campbell’s soup can. This soup is homemade, delightful and taken up a notch with the cheese tortellini.
Again, it is now October so you are allowed to eat soup daily if you’d like. I opt for more like once a week once the temps dip, buy hey, do what you want!
From start to finish this soup was done in under 30 minutes which gave me a ton of afternoon time to catch up on laundry, meal plan for the week and read my book. Because let’s face it, Sundays require time on the couch under a cozy blanket with a good book, right?
Cheese Tortellini Tomato Soup
28 oz. can crushed tomatoes
4 c. chicken stock
2 T. butter
1 onion, finely diced
3 cloves garlic, minced
1 T. dried basil
1 t. salt
1 t. pepper
8 oz. packaged cheese tortellini
- In a heavy stock pot or dutch oven, I use this cast iron version, melt the butter over medium heat.
- Add in the onion and cook until translucent. Add in the minced garlic and saute for another 30 seconds.
- Pour in the broth, tomatoes and seasonings and bring to a boil. Once boiling, turn down the heat to medium-high and add in the tortellini pasta. Put the lid on and cook 10-12 minutes or until the pasta is tender.
- Serve warm with grilled cheese sandwiches.