Creamy Tomato Tortellini Soup
300kcal
Ingredients
For the Base
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
For the Creaminess
- 1 cup heavy cream (or half-and-half)
For Flavor
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
For the Heartiness
- 9 ounces cheese tortellini (fresh or frozen)
- 2 cups fresh spinach (optional)
For Serving
- 1/2 cup grated Parmesan cheese
- fresh basil leaves (optional) for garnish
Method
How to Make Creamy Tomato Tortellini Soup
- In a large pot, warm the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it softens.
- Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
- Pour in the crushed tomatoes and stir to combine.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Lower the heat and stir in the heavy cream until well combined.
- Sprinkle in the dried basil, dried oregano, salt, and pepper to taste.
- Allow the soup to simmer for about 5 minutes.
- Introduce the cheese tortellini and cook according to package instructions.
- If using, stir in the fresh spinach during the final minute of cooking until just wilted.
- Ladle the hot soup into bowls, garnishing with grated Parmesan cheese and fresh basil leaves.
Nutrition
Serving1bowlCalories300kcalCarbohydrates30gProtein10gFat15gSaturated Fat8gPolyunsaturated Fat0.5gMonounsaturated Fat6gCholesterol50mgSodium800mgPotassium600mgFiber5gSugar6gVitamin A25IUVitamin C20mgCalcium15mgIron10mg