Tomato Tortellini Soup
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and pepper, to taste
1 can (28 oz) crushed tomatoes
4 cups vegetable or chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1 package (9-10 oz) cheese tortellini (fresh or frozen)
1/4 cup grated Parmesan cheese (plus extra for serving)
Fresh basil or parsley, chopped (for garnish)
Directions:
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft. Add the garlic, dried basil, oregano, red pepper flakes, salt, and pepper, cooking for another minute until fragrant.
Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable or chicken broth. Stir to combine, then bring the soup to a boil. Reduce the heat and let it simmer for 10 minutes to meld the flavors.
Add Cream and Tortellini: Stir in the heavy cream, then add the cheese tortellini. Cook for 5-7 minutes, or until the tortellini are tender and heated through (follow package directions if needed).
Add Parmesan: Stir in the grated Parmesan cheese, letting it melt into the soup for extra creaminess.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley and additional Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4-6
