Description
Warm up with a bowl of Creamy Tomato Tortellini Soup. Easy recipe for a delicious meal. Discover now!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 9–12 oz refrigerated cheese tortellini (about 2–3 cups)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh basil, chopped, plus more for garnish
- 1 teaspoon granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Create the Aromatic Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onions with a pinch of salt and cook until translucent and slightly golden, about 5-7 minutes. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. Stir in tomato paste and cook for another 1-2 minutes until it darkens slightly, which concentrates its flavor and removes the raw taste.
- Step 2: Build the Soup Base Sprinkle in dried basil, oregano, and red pepper flakes (if using), stirring to coat the onion mixture and toast the spices slightly. Add fire-roasted diced tomatoes with their juice and stir to combine, scraping any browned bits from the bottom of the pot. Pour in the broth and bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
- Step 3: Blend and Enrich Remove pot from heat. Using an immersion blender, carefully blend the soup until smooth (or transfer in batches to a standard blender, then return to pot). Return the pot to medium-low heat and stir in the heavy cream. Let the soup gently simmer for 2-3 minutes, being careful not to boil as this can cause the cream to separate. Taste and add the optional sugar if needed to balance acidity, plus salt and pepper to taste.
- Step 4: Cook the Tortellini and Finish Add the refrigerated cheese tortellini directly to the simmering soup and cook according to package directions, usually 3-5 minutes or until they float and are tender. Stir in the grated Parmesan cheese until melted. Remove from heat and fold in the fresh chopped basil. Let the **Creamy Tomato Tortellini Soup** stand for 5 minutes before serving, allowing flavors to meld and tortellini to absorb some of the delicious broth. Serve garnished with additional fresh basil and Parmesan cheese.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg