Amazing! Fantastic! Just so good! So-Good Tortellini Soup is just that excellent! The broth is rich and deeply savory, with just the right amount of creaminess and a touch of spice to keep things interesting. The cheese tortellini are tender and cheesy (of course), but we also just love the brown butter garlic toast served alongside each bowl. It’s nutty and crunchy, with just a hint of garlic… mmmm, So-Good Tortellini Soup just makes your taste buds happy!
Ingredients
For the soup:
- 2 tablespoons unsalted butter
- 2 shallots, diced
- 3 cloves garlic, 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
- 2 cups cheese tortellini
- fresh basil, optional, to taste, sliced and whole leaves, for garnish
For the brown-butter garlic toasts:
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- 4 slices sourdough bread
- salt, to taste
Directions
Step 1 –In a large pot over medium-low heat, melt 2 tablespoons of the butter.
Step 2 –Add the shallots, 3 of the minced garlic cloves, 1/4 teaspoon of the salt, the black pepper, and the dried basil to the melted butter and stir to combine.
Step 3 –Cook the shallot mixture until the shallots soften, about 5-6 minutes.
Step 4 –Add the curry paste, the brown sugar, and the tomato paste to the shallot mixture and stir to combine.
Step 5 –Cook the shallot mixture, while stirring often, until the curry paste and the tomato paste deepen in color, about 5 minutes.
Step 6 –Add the stock and the crushed tomatoes and their juices to the shallot mixture and stir to combine, making sure to scrape the bottom of the pot to release the browned bits.
Step 7 –Add the coconut milk and stir to combine.
Step 8 –Bring the soup mixture to a boil, increasing the heat, as needed.
Step 9 –Decrease the heat to medium-low to bring the soup mixture to a simmer.
Step 10 –Add the tortellini and cook until tender, about 5 minutes.
Step 11 –In a skillet over medium heat, melt the remaining butter and cook, while whisking constantly, until it begins to bubble and brown bits appear in the bottom of the pan.
Step 12 –Immediately add the remaining garlic and cook until fragrant, about 1 minute.
Step 13 –Adjust the oven rack to the upper quarter of the oven.
Step 14 –Turn the broiler on or preheat the oven to 425 degrees F.
Step 15 –Brush the bread slices with the garlic-brown butter mixture and place them on a baking sheet.
Step 16 –Broil or bake the bread until golden and crunchy, about 2-3 minutes if broiling and 10-12 minutes if baking.
Step 17 –Season the bread with the remaining salt.
Step 18 –Serve the soup with the toast, garnished with the basil.
