Tortellini pasta alla vodka soup

In this One-Pot Tortellini Pasta alla Vodka Soup, cheese-stuffed tortellini swim in a deliciously creamy and flavorful Parmesan tomato soup. Served 6

Obsessed.

That’s really all I can say about this soup. So that and it’s easy, creamy, comforting has cheese-stuffed tortellinis – I mean, do I need to say more?

I tested this recipe for the first time last fall. It was just Mal and I chewing through old America’s Next Top Model episodes one night and we were hungry. I wanted soup, Mal wanted noodles. Wouldn’t you know, I had pretty much everything I needed to make pasta alla vodka…so I made it, but in a soup. Mal loved it, I loved it… but the only thing is I used giant ravioli (because that was all I had on hand) which wasn’t terrible, just a bit difficult to eat. After a few rounds of testing (and using tortellini instead) I’m finally so excited to share it here.

If you like spicy pasta alla vodka, you will love this soup!

To make this tortellini pasta vodka soup recipe, you will need:

• butter – For sautéing onions and garlic. Also imparts delicious taste.
• yellow onion – Adds a subtle sweet onion flavor.
• garlic – Adds another layer of distinct flavor to the soup.
• tomato paste – Gives complex tomato flavor.
• red pepper flakes – Gives this soup a spicy kick.
• vodka – Wouldn’t be “alla vodka” without him. I use Tito’s, but use what you have.
• low sodium chicken broth – Mreplace with vegetable broth.
• crushed tomatoes – I prefer the Tuttorosso or DeLallo (not sponsored) shredded tomato sauce.
• Tortellini stuffed with cream cheese – I like 4 cheeses and try to find tortellini smaller. Could use small ravioli instead.
• heavy cream – Adds fullness and creaminess.
• parmesan cheese – Gives a fruity, nutty and slightly salty taste.
• kosher salt – Improves the taste of the soup.
• black pepper – This will add some subtle bite and flavor.
• basil (fresh) – Adds a hint of green and herbaceous flavor.

Place 2 tablespoons butter and 1 (medium) finely diced yellow onion in a Dutch oven with a pinch of kosher salt. Fry over medium to medium heat, stirring occasionally, until tender. About 6 minutes.

Next add 6 minced fresh garlic cloves and cook 1 to 2 minutes.

To the sautéed onion and garlic, add 1/4 cup tomato paste and 1 teaspoon red pepper flakes or more if desired.

Stir and cook 3 minutes or until slightly thickened and caramelized.

Pour in 1/4 cup of vodka.

Stir and cook 2 minutes.

Sprinkle in 3 tablespoons all-purpose unbleached flour and cook 2 to 3 minutes.

Pour in 4 cups (1 quart) low-sodium chicken broth.

Stir until there are no more clumps of tomato paste.

Add 1 (28 ounce) can chopped tomatoes. I like to swirl some water in the can to loosen tomatoes that are stuck inside.

Stir and bring to a boil.

Once bubbling, stir in 20 ounce cheese-filled tortellini.

Stir and cook 4 to 5 minutes.

Next, add 1/2 cup heavy cream and 1/2 cup freshly grated parmesan cheese.

Stir and season with 1-1/2 to 2 teaspoons kosher salt (salt to taste) and 1/4 teaspoon freshly ground black pepper.

Warm through and serve. If the soup gets too thick, thin it out with more broth.

Serve in bowls by the spoonful and garnish with additional parmesan cheese, red pepper flakes (for an extra kick), and chopped fresh basil.

Even more delicious when served with garlic bread, grilled cheese, or if you want protein, this Chicken Caprese Panini! You can’t lose either way!

Enjoy! And if you try this Tortellini Pasta alla Vodka Soup recipe, let me know! Take a picture and tag me chirp or instagram!