Description
A comforting and creamy tomato tortellini soup that is quick and easy to prepare. This vegetarian soup is perfect for a cozy meal on a chilly day.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (20 ounces) refrigerated cheese tortellini
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Add onion and garlic: Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic, basil, oregano, and red pepper flakes; cook for 1 minute.
- Add tomatoes and broth: Pour in crushed tomatoes and vegetable broth, stir to combine. Bring to a simmer and cook for 10 minutes.
- Cook tortellini: Add tortellini and cook according to package directions, usually 5–7 minutes.
- Finish soup: Reduce heat, stir in heavy cream. Season with salt and pepper. Serve hot, garnished with basil and Parmesan.
Notes
- For a richer soup, use half-and-half or full cream.
- You can add spinach or kale for extra greens during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
