Tomato Tortellini Soup
This comforting tomato tortellini soup is an irresistible meal that's sure to become your new favorite cozy soup.
Equipment
- soup pot
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 28 fluid ounce can diced tomatoes with juices
- 1 28 fluid ounce can crushed tomatoes with juices
- 0.25 teaspoon Italian seasoning
- 1 tablespoon brown sugar packed
- 1 cup heavy/whipping cream
- 2 cups refrigerated cheese tortellini
- Salt & pepper to taste
- 1 small handful fresh basil optional, to taste
Instructions
Cooking Steps
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
- Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes. Season with salt & pepper as needed. If using the fresh basil, tear it into small pieces and add it in a few minutes prior to serving.
Notes
I buy a 3-cheese tortellini that’s sold in the refrigerated section of the grocery store. Frozen tortellini will work too.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg
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