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Bowl of creamy tomato tortellini soup garnished with fresh basil

Creamy Tomato Tortellini Soup

This creamy tomato tortellini soup is a comforting and flavorful dish, perfect for chilly days or quick meals, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
Final Touches
  • 9 ounces cheese-filled tortellini
  • 1 cup heavy cream For creaminess

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions and garlic, and sauté until soft.
Cooking
  1. Pour in vegetable broth and crushed tomatoes. Add dried basil, salt, and pepper. Bring the mixture to a boil.
  2. Stir in the tortellini and cook until they float to the top, about 3-5 minutes.
  3. Reduce heat to low and stir in the heavy cream until well combined.
  4. Taste and adjust seasoning if needed.
Serving
  1. Serve hot, garnished with fresh basil.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove over low heat.
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