Tomato Tortellini Soup
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A tangy tomato base meets cheesy tortellini in this comforting, flavorful soup. Perfect for a quick lunch or a cozy dinner.
Yield
Serves 4–6
Ingredients
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz / ~800 g) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp dried basil (or a handful fresh, chopped)
- 1 tsp dried oregano
- 1 package cheese tortellini (refrigerated or frozen)
- 1 cup heavy cream (optional but adds richness)
- Salt and pepper, to taste
- Optional garnish: grated Parmesan cheese, fresh basil
Instructions
-
Sauté the Onion & Garlic
Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Stir in the garlic for the last 1 minute. -
Add Tomatoes & Broth
Stir in the crushed tomatoes, broth, dried basil, and dried oregano. Bring to a gentle boil, then reduce heat and let the soup simmer for about 10 minutes. -
Cook the Tortellini
Add the tortellini to the pot and cook according to the package instructions (typically 5–8 minutes). -
Optional Cream
If using heavy cream, stir it in during the last few minutes of cooking. Do not let the soup boil vigorously once the cream is added. -
Season & Serve
Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with Parmesan cheese or fresh basil if desired.
Nutritional Information (Per Serving)
Calories: ~350, Fat: ~15g, Saturated Fat: ~8g, Carbohydrates: ~45g, Fiber: ~5g, Sugars: ~10g, Protein: ~15g
5 Kitchen Tips
- Customize Tortellini: Try spinach or mushroom-filled tortellini for a twist.
- Fresh vs. Dried Herbs: Use fresh basil for a brighter flavor—add it at the end to preserve its aroma.
- Cream or No Cream: Omit the heavy cream for a lighter soup; the tomato base is still delicious.
- Bulk It Up: Add cooked chicken or Italian sausage for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the tortellini.