Tomato Tortellini Soup
A comforting and creamy Tomato Tortellini Soup that blends rich flavors and is perfect for any occasion.
Ingredients
Main ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Chop finely
- 2 cloves garlic, minced Use fresh garlic for best flavor
- 4 cups vegetable broth Can use homemade or store-bought
- 1 can (14.5 oz) diced tomatoes Use low-sodium if preferred
- 1 package (9 oz) refrigerated tortellini Choose cheese or vegetable tortellini
- 1 cup heavy cream For creaminess
- Salt and pepper to taste Adjust seasoning as needed
- Fresh basil for garnish Chop and add just before serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking the Soup
- Pour in the vegetable broth and add the diced tomatoes.
- Bring the mixture to a gentle simmer and allow flavors to meld for 10 minutes.
- Cook the tortellini according to package instructions, approximately 3 to 5 minutes.
- Stir in the heavy cream and mix well.
- Season with salt and pepper to taste.
Serving
- Serve the soup hot, garnished with fresh basil.
- Pair with crusty bread for added enjoyment.
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Notes
For variations, consider adding vegetables like spinach or bell peppers, or swirling in pesto for extra flavor. Store leftovers in airtight containers for up to 4 days in the refrigerator, or freeze the soup base without tortellini for longer storage.