Friday, February 19, 2010

Creamy Tomato Tortellini Soup

I've been meaning to post this for awhile now.  It's my friend Beth's recipe and it's incredible! 

Beth's narrative:  This recipe is “cloned” from the Tortellini Soup at Humpy’s in downtown Anchorage. They don’t give out recipes so I tried to figure it out on my own. After a couple of failures, I believe this version is better than the original. This recipe is dedicated to Cyndi, the events coordinator for Humpy’s who promised me the recipe when drunk in exchange for a drink and then lied and made up some crap about Campbells tomato soup. Up yours, Cyndi. Please share freely.

Bootlegged Creamy Tortellini Soup

Two big cans tomato puree
1 pint of heavy cream
Cup of parmesan cheese, grated
Package of cheese tortellini
Couple cloves of garlic, sliced thin as paper
Salt, Pepper and Oregano
1 Tablespoon Oil

Saute garlic cloves in oil until soft but not brown. Add both cans of tomato sauce and one can of water. Simmer for two hours until soup is reduced. Add salt, pepper and a bit of oregano (I only like a tiny bit) to taste. Add entire pint of heavy cream, no matter how bad it is for you. Return to a boil. Add heavy cream and tortellini. Cook for 10-15 minutes more. Sprinkle parmesan cheese in, stirring to melt. Serve in big mugs with french bread.



Andy said...

Okay. This is helping me with my problem...the 102 oz. can of diced tomatoes problem. Inspiration everywhere!


Leanne said...

Your status is what reminded me of this recipe in the first place! Enjoy it!

Anonymous said...

Random question- Why do you have add cream twice??
Going to make it this week!
Laura Niemela

Leanne said...

Just put it once, Laura. That appears to be a typo. Personally, I add it at the very end because I don't like boiling milk. :)