Tomato Basil Tortellini Soup

Tomato Basil Tortellini Soup
Tomato Basil Tortellini Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (28 oz.) can crushed tomatoes

  • 1

    (16 oz.) package refrigerated cheese tortellini

  • 4

    cups low-sodium chicken or vegetable stock

  • 1

    cup heavy cream

  • 1

    cup yellow onion, finely chopped

  • 1/3

    cup fresh basil, chopped, plus extra for garnish

  • 4

    cloves garlic, minced

  • tortellini

  • 4

    cups low-sodium chicken or vegetable stock

  • 1

    cup heavy cream

  • 1

    cup yellow onion, finely chopped

  • 1/3

    cup fresh basil, chopped, plus extra for garnish

  • 4

    cloves garlic, minced

  • 1

    carrot, peeled and diced

  • 2

    tablespoons extra-virgin olive oil

  • 1/4

    teaspoon red pepper flakes

  • Kosher salt and freshly ground pepper, to taste

  • Parmesan cheese, grated, garnish

Directions

Search Connect with Us Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and add onion and carrot. Sauté for 10-12 minutes, stirring frequently, until onions are translucent. Season generously with salt and pepper. Add minced garlic and cook for 1-2 minutes, or until fragrant, then add 1/3 cup basil, chicken stock and canned tomatoes, then add red pepper flakes. Stir everything together and bring to a boil, then reduce heat to low and simmer for 20 minutes, or until thickened. Taste and adjust seasoning, if necessary. Add tortellini to soup and continue to let simmer for another 15-20 minutes, or until pasta is al dente. Pour in heavy cream and parmesan cheese, if using, and stir together. Transfer to serving bowls and serve hot, garnished with more cheese and fresh basil. Enjoy!

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