Creamy Tortellini Soup Recipe
This creamy tortellini soup is pure comfort in a bowl and is perfect for chilly days. It's made all in one Dutch oven for easy cleanup and is a meal the whole family will crave again and again.
Prep 10 minutes
Cook 25 minutes
Fat 28
Carbs 49
Protein 17
Yield 6
Ingredients
- 4 tablespoons olive oil divided
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 1 cup chicken broth
- 20 oz. cheese tortellini
- ½ cup heavy cream
- .5 oz fresh basil
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion and cook until softened (about 3-4 minutes).
- Add the garlic and Italian seasoning and cook for one minute.
- Add the tomato paste and cook for an additional minute.
- Next, add the diced tomatoes, tomato sauce, broth, and tortellini to the pot. Bring to a boil, reduce the heat and cover. Simmer for 15 minutes.
- While the soup is simmering, heat the remaining two tablespoons of olive oil in a medium-sized pan over medium heat. Fry the basil leaves for 2-4 minutes on each side. Remove from the oil and drain on paper towels.
- After the soup has simmered for 15 minutes, stir in the heavy cream and cook for another 5 minutes.
- Serve with fresh basil leaves.
Tips & Notes
- Cheese or sausage and cheese tortellini can be used in this recipe
- Feel free to cream the soup with cheese such as ricotta, mascarpone, cream cheese, or blended cottage cheese instead of heavy cream.
Watch it
Nutrition Facts
Calories: 510kcal | Carbohydrates: 49g | Protein: 17g | Fat: 28g | Fiber: 5g | Sugar: 7g