Tomato Basil Tortellini Soup

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 cup water
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 9-ounce package refrigerated cheese-filled tortellini
• 1/4 cup fresh basil, chopped
• Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Add crushed tomatoes, broth, water, dried basil, salt, and pepper. Bring to a simmer.
5. 5 Stir in tortellini and cook according to package instructions, usually about 5-7 minutes.
6. 6 Stir in fresh basil.
7. 7 Serve hot with grated Parmesan cheese on top.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens.
• Use spinach tortellini for a vegetarian twist.

Substitutions

• Use vegetable broth for a vegan option.
• Substitute fresh basil with an additional teaspoon of dried basil if fresh isn't available.

Pairings

• Serve with a glass of crisp white wine or a refreshing iced tea.

Nutrition

Tips

• For extra flavor, sauté the garlic and onion until fragrant before adding liquids.
• Feel free to add a splash of cream for richness if desired.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pairs perfectly with a crusty baguette and a side salad.
• Top with a swirl of pesto for an extra kick of flavor.

FAQ