Tomato Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 can crushed tomatoes 28 ounces
- 4 cup vegetable broth
- 1 cup heavy cream
- 1 package cheese tortellini 9 ounces
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
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, oregano, basil, and red pepper flakes, cooking for another minute.
- Pour in the crushed tomatoes and vegetable broth, and bring the mixture to a boil.
- Reduce heat to a simmer and stir in the heavy cream.
- Add the cheese tortellini to the pot and cook until tender, about 7-9 minutes.
- Season the soup with salt and pepper to taste.
- Serve in bowls, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
For a more robust flavor, consider adding a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes. Use fresh tortellini if available for a quicker cooking time, and feel free to substitute chicken broth for a richer flavor. If you prefer a thicker consistency, simmer the soup a bit longer before adding the tortellini.
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