Description
This creamy, comforting Tomato Tortellini Soup combines the rich flavors of diced tomatoes, savory herbs, and creamy goodness with soft, pillowy tortellini. A perfect warm meal for chilly days, easy to prepare and full of flavor!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (9 oz) refrigerated tortellini
- 1/2 cup heavy cream
- Fresh basil, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened, about 3-4 minutes.
- Stir in diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Add tortellini and cook according to package instructions, usually about 4-5 minutes.
- Reduce heat, stir in heavy cream, and simmer for an additional 5 minutes to allow the flavors to blend.
- Serve hot, garnished with fresh basil.
Notes
- You can use chicken broth instead of vegetable broth for a non-vegetarian version.
- For a heartier soup, you can add spinach or other vegetables.
- The soup can be stored in the fridge for 2-3 days, but the tortellini may absorb some liquid, so it might need a little more broth when reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes