Description
A quick and easy creamy tomato soup with cheese tortellini.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- salt and black pepper to taste
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer.
- Season with salt and black pepper to taste.
- Add tortellini and cook according to package directions, usually 3-5 minutes, until tender.
- Stir in heavy cream and heat through, but do not boil.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- If you don’t have fresh tortellini, frozen tortellini can also be used. Adjust cooking time as needed.
- Add a pinch of sugar to balance the acidity of the tomatoes if you prefer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: creamy tomato soup, tortellini soup, easy soup recipe, quick dinner, vegetarian soup