Mixin' Mom: Creamy Tomato Soup with Tortellini

Last week we had a super cold, rainy, snowy day and I just needed to make something nice and hearty for dinner. Creamy Tomato Soup with Tortellini is so yummy! It did take at least an hour to make, so be forewarned. It requires a food processor or blender to blend the soup. I just used my Magic Bullet and it took three batches to get all of the soup blended.

Today, is my youngest son's 2nd Birthday! We are celebrating with his little friends this Saturday. But tonight we had family presents and a large cupcake to celebrate! These past two years went by way too fast and I just love watching Palmer grow. He is talking in 2-3 word sentences, is completely potty trained, and is learning how to play with others (sometimes he blows raspberries and hits...). Oh boys! Palmer is interested in counting, loves to dance, and he likes squiggling a "P" for Palmer on anything he is coloring. He is obsessed with "Hot Dog" (Mickey Mouse) and "Paw-trol" (Paw Patrol). He loves to snuggle and is the first to say "sorry" and "yuv uuuuu." I love being his mommy and he truly is a joy. I can't wait to share his "Little Blue Truck" themed birthday party with you!

Palmer blowing out his candles on his cupcake!

Creamy Tomato Soup with Tortellini

- 2 tbsp. olive oil
- 1 small red onion, diced
- 1 cup carrots, sliced
- 1 cup celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. basil
- 2 tsp. balsamic vinegar
- dash of red pepper flakes
- 1/2 tsp. sugar
- 3 x 14.5 oz. cans of diced tomatoes
- 2 cups chicken/vegetable broth
- 4 oz. cream cheese
- 1/4 cup heavy whipping cream
- 1 package cheese tortellini (mine were cheese and spinach)
- 1/3 cup parmesan cheese
- salt and pepper to taste

1. In a stock pot, heat your olive oil over medium heat. Add your onion, garlic, vinegar, salt, and basil until tender - about 5 minutes.
2. Stir in carrots, celery, bay leaf, and red pepper flakes. Cook until everything is heated through.
3. Add your chicken or vegetable broth, bring to a boil, cover and allow to simmer for 10 minutes.
4. Add your diced tomatoes and salt and pepper. Bring to a boil, then a simmer, cover and allow to cook for 15 minutes.
5. Remove the bay leaf from your pot and use your blender/food processor to blend your soup. Mine took three batches in a Magic Bullet and I used a separate bowl to place it in after I blended. Then I put everything back in my stock pot.
6. In a small bowl, heat your cream cheese in the microwave for 30 seconds.
7. Add your heavy whipping cream and mix together until smooth. Pour into your soup.
8. Add your 1/3 cup parmesan cheese to your soup. Mix well.
9. Add your tortellinis and allow to simmer for 10-15 minutes with the lid on.
10. Serve hot and sprinkle extra parmesan cheese on top.