real life test kitchen: roasted vegetable soup with tortellini


Chicagoland has turned into a chilly urban landscape, and with no surprise, most of us want to hibernate and hide from the ugly forecast. And eat soup … lots and lots of soup! Since I find the canned variety to be utterly one dimensional, and not very nourishing, I try to make my own as often as possible. Last night was no exception – I didn’t have any proteins on hand, or much stock to work with, so I rummaged through my fridge and came up with the ingredients to make a roasted vegetable soup with cheese tortellini. It turned out really delicious with a rich roasted flavor. The recipe could be very flexible and incorporate a number of fresh vegetables and herbs – squash, colored peppers, sage, etc. Click to get cookin’ with roasted vegetables and tortellini!–Rebecca F.

Roasted Vegetable soup with Tortellini
serves 6-8

4 medium tomatoes on the vine – cut in 1/2 (or 1/4s if they are large)
4 roma tomatoes – cut in half
1/2-1 medium onion cut into quarters
1 large carrot (peeled) cut into 3″ pieces
4-8 cloves garlic, peeled
2 medium red bell peppers, cored and quartered
big handful of green beans

olive oil
balsamic vinegar
salt & pepper
1 can chicken stock (or any other bouillon)
1/4 teaspoon of red pepper flakes (or to taste)
3 teaspoons fresh thyme
2 tablespoons fresh basil leaves, torn
leftover red wine

1 package fresh or frozen cheese tortellini

1. Preheat oven to 475°F. In a soup pot toss all veggies except green beans with a few big splashes of olive oil, 2 splashes vinegar and a little salt and pepper. Pour vegetables onto a roasting pan – skin side up – and roast in the oven for 35-50 minutes until skins start to blister and char. Turn carrots and onions half way.

2. While the vegetables are roasting, bring 2 quarts of water to a boil and cook tortellini to package directions. Set aside. Cut green beans in half and begin to sauté in soup pot.

3. When the vegetables are soft and charred, take them out and blend with blender or food processor (except for carrots and a few pepper pieces) until smooth – about 45 seconds. Add to soup pot.

4. Chop reserved carrots and peppers and add to pot.

5. Pour stock (or water) into roasting pan and scrape the fond on the bottom and sides, then add to pot.

6. Bring to a simmer. Add wine (if you have it) up to 3/4 cup and season with salt and pepper to taste. Add tortellini and stir in fresh herbs until heated through.


From our partners

Wow!This sounds great! I have been wondering what soup I will be making Christmas Day. Now I know ;)

Are you using the 14 oz or 32 oz can of broth?


s – you could also make the vegetable part ahead of time, and add the pasta and herbs the day of, if you wanted to save some prep time. i also made this a second time and found my tomatoes weren’t as ripe so the flavor wasn’t quite the same. you might need to add more acid or salt to your liking. good luck!

jen f.

Good idea! Can you use dried tortellini too? (Probably not as good, but I always seem to have part of a bag around..)


j – i bet any pasta would work! like the frozen pasta, i would precook the dried tortellini until al dente, then add to the soup to finish it up.

Nom! This will be a fantastic way to use my next shipment from the Full Circle Farm CSA!