Creamy Tomato Basil Tortellini Soup
A comforting and creamy soup infused with fresh basil and tomatoes, featuring cheese tortellini.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes
- 9 ounces cheese tortellini
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- None to taste Salt
- None to taste Pepper
- None for serving Grated Parmesan cheese
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until they become translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Pour in the crushed tomatoes and vegetable broth. Stir in the oregano, sugar, and red pepper flakes (if using). Bring the mixture to a simmer and let it cook for 10 minutes so the flavors can meld.
- Add the cheese tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes, until they float to the top and are tender.
- Once the tortellini is cooked, reduce the heat to low. Pour in the heavy cream and add the chopped basil. Stir gently and let the soup heat through for another 2-3 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and top each serving with grated Parmesan cheese and a few extra basil leaves for presentation. Serve hot with crusty bread on the side if desired.
Notes
This soup pairs well with crusty bread.