Creamy Tomato Tortellini Soup
Creamy Tomato Tortellini Soup is a comforting and flavorful dish, perfect for chilly evenings. The soup combines tender tortellini with a rich, velvety tomato cream broth and aromatic herbs.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board and knife
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (28 oz) crushed tomatoes 800 g
- 4 cups vegetable broth 960 ml
- 1 cup heavy cream 240 ml
- Salt and pepper to taste
For the Tortellini
- 12 oz cheese tortellini 340 g, fresh or frozen
- Fresh basil for garnish
Instructions
Step 1: Sauté Aromatics
- Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Tip: Make sure not to rush this step; allow the onions to caramelize slightly for depth of flavor.
Step 2: Add Garlic and Herbs
- Stir in the minced garlic, oregano, and basil. Cook for another minute until fragrant.
Step 3: Incorporate Tomatoes and Broth
- Add the crushed tomatoes and vegetable broth to the pot. Stir well and bring the mixture to a gentle simmer for about 15 minutes.
Step 4: Cream It Up
- Reduce the heat to low and stir in the heavy cream. Let it cook for an additional 5 minutes.
- Tip: Always taste and adjust seasoning with salt and pepper as needed.
Step 5: Cook the Tortellini
- Add the tortellini to the pot and cook according to package instructions, usually around 5-7 minutes.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with fresh basil.
Notes
Pro tips for Creamy Tomato Tortellini Soup:
- Use fresh tortellini for the best flavor; dried can be used but may alter the texture.
- Substitute heavy cream with half-and-half for a lighter version.
- For added protein, include shredded chicken or white beans.
- Fresh herbs will elevate the flavor, so use them generously when available.