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Amazing 40-Minute Creamy Tomato Basil Tortellini Soup

Creamy Tomato Basil Tortellini Soup
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This Creamy Tomato Basil Tortellini Soup is the perfect comforting dish for a chilly evening. It’s quick to make and full of rich, savory flavor that will warm you right up.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup fresh basil leaves, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and broth. Add the oregano, dried basil, and red pepper flakes, if using.
  5. Bring the soup to a simmer. Reduce heat to medium-low and let it cook for 10 minutes to allow the flavors to meld.
  6. Stir in the heavy cream.
  7. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3-5 minutes, until the tortellini float and are cooked through.
  8. Remove the pot from the heat. Stir in the fresh chopped basil.
  9. Taste the soup and season with salt and pepper as needed.
  10. Serve hot and enjoy!

Notes

  • You can use fresh tortellini for a richer texture.
  • For a brighter tomato flavor, use fire-roasted crushed tomatoes.
  • If you prefer a thicker soup, you can whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water before adding the tortellini.
  • This soup pairs wonderfully with crusty bread for dipping.

Nutrition

Find it online: https://whiskdaily.com/creamy-tomato-basil-tortellini-soup/