Description
A comforting soup featuring a rich, creamy tomato broth, cheese-stuffed tortellini, and fresh basil, perfect for cozy lunches or dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow or white onion, diced
- 4 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups cheese-stuffed tortellini
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 diced onion and sauté until translucent, about 5 minutes. Stir in 4 minced garlic cloves and cook for an additional minute.
- Pour in 2 cans (28 ounces each) of crushed tomatoes and 3 cups of vegetable broth. Stir to combine and bring to a gentle simmer.
- Add 1 cup of heavy cream and mix well. Let it simmer for 10 minutes, stirring occasionally.
- Blend the soup using an immersion blender until smooth. If using a countertop blender, work in batches and be cautious of the steam.
- Return the soup to the pot and add 2 cups of cheese-stuffed tortellini. Cook according to the package directions, usually about 5-7 minutes.
- Stir in 1/4 cup of grated Parmesan cheese and season with salt and pepper to taste.
- Finish with 1/4 cup of chopped fresh basil and give it one last stir.
- Serve hot, garnished with additional Parmesan cheese and basil leaves.
Notes
For a lighter option, use half-and-half or coconut milk instead of heavy cream. If the soup feels too thick, add a splash of broth to thin it out. Avoid overcooking the tortellini to prevent it from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
Keywords: tomato soup, tortellini soup, creamy soup, basil soup, Italian soup, comfort food