In this one-pot Tortellini Pasta alla Vodka Soup, cheese filled tortellinis swim in a lusciously creamy and spicy parmesan tomato soup. Serves 6.
Obsessed.
That’s really all I can say about this soup. Well that and it’s easy, creamy, comforting has cheese filled tortellinis – I mean, need I say more?
I first started testing this recipe last fall. It was just me and Mal one night binging old America’s Next Top Model episodes and we were hungry. I was wanting soup, Mal was wanting pasta. Wouldn’t you know it, I had just about all the stuff to make pasta alla vodka… so I made it, but into a soup. Mal loved it, I loved it… but the only thing is that I used huge raviolis (because that’s all I had on hand) which wasn’t terrible, just a tad difficult to eat. So after a few test rounds (and using tortellini instead) I finally am so excited to share it here.
If you like spicy pasta alla vodka, you’re going to love this soup!
To Make This Tortellini Pasta all Vodka Soup You Will Need:
- butter – For sautéing onion and garlic. Also, lends delicious flavor.
- yellow onion – Adds a subtle sweet onion flavor.
- garlic – Adds another layer of distinct flavor to the soup.
- tomato paste – Lends complex tomato flavor.
- red pepper flakes – Gives this soup a spicy kick.
- vodka – Wouldn’t be “alla vodka” with out it. I use Tito’s but use what you have.
- low-sodium chicken broth – May substitute with vegetable broth.
- crushed tomatoes – I prefer using Tuttorosso or DeLallo crushed tomato sauce (not sponsored).
- fresh cheese-filled tortellini – I like 4 cheese and try to find tortellini smaller in size. Could also use small raviolis instead.
- heavy cream – Adds richness and creaminess.
- parmesan cheese – Lends a fruity, nutty and slightly salty flavor.
- kosher salt – Enhances flavor to the soup.
- black pepper – This will add some subtle bite and flavor.
- basil (fresh) – Adds a pop of green and herbaceous flavor.
Add 2 tablespoons of butter and 1 (medium) finely diced yellow onion with a pinch of kosher salt into a dutch oven. Sauté over medium to medium-low heat, stirring occasionally until tender. About 6 minutes.
Next add in 6 cloves minced fresh garlic 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 it has slightly thickened and caramelized.
Pour in 1/4 cup vodka.
Stir and cook 2 minutes.
Sprinkle in 3 tablespoons unbleached all-purpose flour and cook 2 to 3 minutes.
Pour in 4 cups (1 quart) low-sodium chicken broth.
Stir until there are no longer any lumps of tomato paste.
Add in 1 (28 ounce) can crushed tomatoes. I like to swirl some water in the can to loosen any tomato stuck to the inside.
Stir and bring to a low-boil.
Once bubbling, stir in 20 ounces of cheese filled tortellini.
Stir and cook 4 to 5 minutes.
Next add in 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.
Heat through and serve. If the soup becomes too thick, thin out with more broth.
Serve ladled into bowls and top with extra parmesan cheese, red pepper flakes (for an extra kick) and sliced fresh basil.
Even more delicious if served with garlic bread, grilled cheese or, if wanting protein, this chicken caprese panini! Either way you can’t lose!
Enjoy! And if you give this Tortellini Pasta alla Vodka Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Tortellini Pasta alla Vodka
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- kosher salt
- 6 cloves garlic, minced
- 1/4 cup tomato paste
- 1 teaspoon red pepper flakes, or more to taste
- 1/4 cup vodka
- 3 tablespoons unbleached all-purpose flour
- 4 cups low-sodium chicken broth
- 28 ounces crushed tomatoes, I like tuttoroso or delallo
- 20 ounces tortellini, preferably small in size
- 1/2 cup heavy cream
- 1/2 cup grated fresh parmesan, plus more for serving
- 1/4 teaspoons freshly ground black pepper
- fresh basil, chopped, for serving
Instructions
- Add butter and diced onion with a pinch of kosher salt into a dutch oven. Sauté over medium to medium-low heat, stirring occasionally until tender. About 6 minutes.
- Next add in minced garlic and cook 1 to 2 minutes.
- Once tender, add tomato paste and red pepper flakes (or more if desired). Stir and cook 3 minutes or until it has slightly thickened and caramelized.
- Pour in vodka, stir and cook 2 minutes.
- Sprinkle in unbleached all-purpose flour and cook 2 to 3 minutes.
- Pour in low-sodium chicken broth. Stir until there are no longer any lumps of flour/ tomato paste.
- Add in crushed tomatoes. Swirl some water in the can to loosen any tomato stuck to the inside. Stir and bring to a low-boil.
- Once bubbling, stir in tortellini. Stir and cook 4 to 5 minutes.
- Once the pasta is cooked, add in heavy cream and parmesan cheese. Stir and season with kosher salt (to taste) and freshly ground black pepper.
- Heat through and serve topped with extra parmesan cheese, red pepper flakes (for an extra kick) and sliced fresh basil.If the soup becomes too thick, thin out with more broth.
Notes
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share that yummy bread recipe, please!!!!
This soup recipe results in everything a tomato soup should be – in my opinion! It is so creamy and luxurious in texture and is full of ‘fresh’ tomato flavour.
Whenever I have had Pasta alla Vodka, I’ve always tasted the ‘boozy’ aftermath of the vodka even as I know it was cooked off, and personally was not a fan of it. (I’ve never made my own at home.) So it was with a wee bit of trepidation that I tried Laurie’s recipe! But she has never steered me wrong so I forged ahead and was so pleasantly surprised – no ‘boozy’ taste! Just a hint of ‘something-something’!
I did have to make a couple of adjustments as I could not locate the suggested 4-cheese tortellini offering in our local stores, so I used a 3-cheese blend (Ricotta, Parmesan, and Romano). In addition, I reduced the red pepper flakes to 1/2 teaspoon based on our family’s preferences! Both of these adjustments still resulted in a delicious soup!
As I knew there would be leftovers, I only started out using 10 oz. of tortellini and then separated the cooked tortellini from the soup after we had our fill. I did not want the tortellini to ‘blow’ up if it sat in the soup for a day or two! When I heat up the soup for round 2, I’ll add in the additional 10 oz. of fresh pasta along with the already cooked portion, and additional broth if needed. So far, this plan has worked out well!
I found this to be a very filling and satisfying soup and am looking forward to having it once again, but this time with Laurie’s Pesto Garlic Bread! (I forgot to make my demi-baguettes! Big Sigh!)
Thank you Laurie for another hit in our house . . . we are so lucky to share in your talent!
Warmest Wishes from the Canadian Prairies!