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Creamy Tomato Tortellini Soup

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A warm and creamy soup that’s quick and simple to make, perfect for cold nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 28 oz canned diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 9 oz cheese tortellini
  • 1 cup heavy cream
  • Fresh basil leaves, for garnish (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until soft and translucent.
  2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
  4. Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
  5. Once boiling, reduce heat to a simmer and add the cheese tortellini. Cook according to package instructions, usually about 5-7 minutes, until tender.
  6. Stir in the heavy cream and let the soup simmer for an additional 3-5 minutes.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and grated Parmesan if desired.

Notes

Don’t overcook the tortellini. Use full-fat heavy cream for the creamiest result.

Nutrition

Find it online: https://voxrecipes.com/creamy-tomato-tortellini-soup/