Creamy Tomato Basil Tortellini Soup Bake

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 (9-ounce) package refrigerated cheese-filled tortellini
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large ovenproof skillet over medium heat. Add onion and garlic; cook until softened.
3. 3 Stir in crushed tomatoes, broth, milk, cream, basil, oregano, salt, and pepper. Bring to a simmer.
4. 4 Add tortellini and cook according to package instructions, stirring occasionally.
5. 5 Sprinkle Parmesan and breadcrumbs over the top.
6. 6 Transfer skillet to the oven and bake until bubbly and golden, about 15-20 minutes.
7. 7 Let stand for 5 minutes before serving.

Equipment

• Large ovenproof skillet or baking dish
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a non-vegetarian option.
• Include spinach or kale for extra greens.

Substitutions

• Use whole milk instead of heavy cream for a lighter version.
• Substitute panko breadcrumbs for a crispier topping.

Pairings

• Pairs well with a crisp green salad.
• Enjoy with a glass of white wine.

Nutrition

Tips

• For extra flavor, sauté the onions and garlic until caramelized.
• Use fresh basil leaves for garnish if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a covered baking dish at 350°F until hot.

Serving Suggestions

• Serve with a side of garlic bread.
• Top with fresh basil and a drizzle of olive oil.

FAQ