Creamy Tomato Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 8 ounces cheese tortellini
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the canned crushed tomatoes and chicken or vegetable broth.
- Add the dried basil, dried oregano, salt, and black pepper to the pot.
- Bring the mixture to a simmer and let it cook for 10 minutes.
- Stir in the heavy cream and cheese tortellini.
- Cook the tortellini according to package instructions, about 7-10 minutes.
- Remove the pot from heat and stir in the grated Parmesan cheese.
- Let the soup rest for 5 minutes to thicken slightly.
- Serve hot, garnished with fresh chopped basil.
Notes
To enhance flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a subtle kick. For a vegetarian option, use vegetable broth and ensure the tortellini filling is cheese-based. Adjust salt and pepper to taste, and feel free to add more cream for a richer texture. If you prefer a smoother soup, blend the soup before adding tortellini, ensuring a creamy base without vegetable chunks.
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