Description
This creamy tomato tortellini soup is a comforting and delicious dish perfect for chilly evenings. Rich tomato flavor, tender tortellini, and a creamy finish make it irresistible.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 28 oz canned diced tomatoes
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 9 oz cheese tortellini
- 1 cup heavy cream
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté chopped onion for 3-4 minutes until soft and translucent.
- Add minced garlic and cook 1-2 minutes until fragrant.
- Pour in diced tomatoes (with juices) and vegetable broth. Stir to combine.
- Add Italian seasoning, salt, and black pepper. Bring to a boil.
- Reduce heat to a simmer. Add cheese tortellini and cook 5-7 minutes until tender.
- Stir in heavy cream and simmer an additional 3-5 minutes.
- Adjust seasoning if needed. Serve hot, garnished with fresh basil and Parmesan if desired.
Notes
- Use fresh tortellini instead of frozen; adjust cooking time accordingly.
- Add extra vegetables like spinach or kale for more nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian