Creamy Tomato Basil Tortellini Soup
A rich, 30-minute tomato soup loaded with cheese tortellini, fresh basil, and a swirl of cream. Way more filling than regular tomato soup.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable or chicken broth
- 3 garlic cloves minced
- 1 small onion diced
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup fresh basil chopped
- 1 tsp Italian seasoning
- salt, pepper, red pepper flakes
- Parmesan cheese for serving
Instructions
- Melt butter in a large pot over medium heat. Cook onion until soft, about 4 minutes. Add garlic and Italian seasoning and cook until fragrant.
- Pour in crushed tomatoes and broth. Bring to a simmer and cook 15 minutes.
- Add tortellini and cook according to package time, usually 3 to 5 minutes.
- Stir in heavy cream and basil. Season with salt, pepper, and red pepper flakes.
- Serve with grated Parmesan and crusty bread.
Notes
The tortellini absorbs liquid as it sits, so leftovers will be thicker — more like a stew. Add a splash of broth when reheating.
Nutrition
Calories: 350kcal | Carbohydrates: 38g | Protein: 14g | Fat: 16g | Sodium: 780mg | Fiber: 4g