Description
A delicious and creamy tomato soup with tortellini for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces cheese tortellini
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and add tortellini. Cook for 10-12 minutes until tortellini is tender.
- Stir in heavy cream and fresh basil. Heat through and serve.
Notes
- For a spicier kick, add red pepper flakes.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg