Tomato 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 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 8 ounces cheese-filled tortellini
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

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 another minute.
4. 4 Pour in crushed tomatoes, broth, basil, oregano, and sugar.
5. 5 Bring to a simmer and let cook for 10 minutes.
6. 6 Add tortellini and cook until al dente, about 8-10 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Ladle into bowls and sprinkle with Parmesan and fresh basil.

Nutrition

Tips

• Use store-bought rotisserie chicken for an easy upgrade to chicken tortellini soup.
• Add a splash of heavy cream for a richer texture if desired.
• Frozen tortellini can be used for convenience; just follow package instructions for cooking time.

Storage

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

Serving Suggestions

• Pair with a simple side salad and crusty bread.
• Enjoy with a glass of red wine for a cozy evening.

FAQ