One-Pot Creamy Tomato Tortellini Soup

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 ounces cheese-filled tortellini
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in crushed tomatoes, chicken broth, heavy cream, dried basil, oregano, sugar, salt, and pepper.
4. 4 Bring to a simmer and cook for 10 minutes to let flavors meld.
5. 5 Add tortellini and cook according to package instructions, usually about 8-10 minutes, until al dente.
6. 6 Ladle soup into bowls, top with Parmesan cheese and fresh basil leaves.

Equipment

• Large pot

Variations

• Add cooked chicken or shrimp for extra protein.
• Use spinach or kale for a hearty veggie boost.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute half-and-half for heavy cream for a lighter version.

Pairings

• Serve with garlic bread or a crisp Caesar salad.

Nutrition

Tips

• For a richer flavor, sauté aromatics until golden.
• Reserve some pasta water to adjust the soup's consistency if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pairs perfectly with crusty bread or a simple green salad.

FAQ