Description
A comforting and flavorful tomato tortellini soup made with tender cheese-filled tortellini simmered in a rich tomato broth, perfect for a cozy lunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 800 g canned crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp chili flakes (optional)
- 250 g cheese tortellini (fresh or frozen)
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add crushed tomatoes, vegetable broth, dried basil, oregano, and chili flakes. Stir well.
- Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes.
- Add the tortellini and cook according to package instructions, usually 5–7 minutes.
- Stir in the heavy cream and season with salt and black pepper.
- Simmer for another 2 minutes, then remove from heat.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Add spinach or kale for extra nutrition.
- This soup thickens as it sits; add more broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian