Tomato Basil Tortellini Soup with Parmesan

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1 (9-ounce) package refrigerated cheese-filled tortellini
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Parmesan cheese, grated, for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add crushed tomatoes, diced tomatoes, chicken broth, dried basil, and sugar. Bring to a simmer.
4. 4 Stir in tortellini and cook according to package instructions until tender, about 8 minutes.
5. 5 Stir in chopped fresh basil and season with salt and pepper to taste.
6. 6 Serve hot, topped with grated Parmesan cheese.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens.
• Substitute tortellini with another pasta of your choice.

Substitutions

• Use vegetable broth for a vegan option.
• If fresh basil isn't available, use an additional teaspoon of dried basil.

Pairings

• Garlic bread
• A crisp green salad

Nutrition

Tips

• For a creamier soup, stir in a splash of heavy cream before serving.
• Adding a pinch of red pepper flakes can give this soup a nice kick.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.

Serving Suggestions

• Pair with garlic bread for a cozy meal.

FAQ