Tomato Tortellini Soup Recipe
This tomato tortellini soup is quick, easy to make, and comforting. If you love creamy tomato soup, then this variation made with cheese tortellini will quickly become a new favorite!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups broth (chicken or vegetable)
- 28 oz crushed tomatoes
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 16 oz fresh or frozen tortellini
- 1 cup fresh basil leaves, torn torn
- kosher salt and freshly cracked pepper, to taste
Instructions
- Sauté the aromatics. Melt the butter over medium heat in a 4 qt dutch oven or soup pot. Add the onions and garlic and cook, stirring occasionally, for 3-4 minutes until the onions are soft. Add the dried oregano, basil, and crushed red pepper and cook for 1 minute more.
- Cook the tomato paste and flour. Add the tomato paste and stir well to combine. Sprinkle the flour over the top and stir to incorporate. Cook, stirring constantly, for 3-4 more minutes. This help cooks the flour a bit.
- Simmer. Add the broth 1 cup at a time while stirring so that there are no clumps of flour. Bring to a simmer and then add the crushed tomatoes, sugar, and cream. Bring to a simmer and then add the tortellini. Simmer for 10 minutes, or until the tortellini is cooked. Season to taste with salt and pepper and then stir in the torn basil.
- Garnish and serve. Ladle the soup into bowls and top with more basil and a bit of freshly grated parmesan cheese, if desired.
Notes
Leftovers of this soup will keep in the fridge for 3-4 days in an airtight container, but keep in mind that as time goes on, the pasta will soak up the broth and get puffy. If you anticipate a lot of leftovers, leave the tortellini out and add it fresh when you're warming up individual portions of the soup.
I wouldn't recommend freezing this soup with the tortellini in it as the texture will change, but you can freeze it without the pasta for up to 3 months.
Nutrition
Serving: 1gCalories: 800kcalCarbohydrates: 84gProtein: 24gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 140mgSodium: 1791mgPotassium: 890mgFiber: 10gSugar: 24gVitamin A: 2760IUVitamin C: 26mgCalcium: 335mgIron: 7mg
