Description
This comforting Tomato Tortellini Soup recipe is a delicious and hearty meal that’s ready in just 35 minutes. Featuring creamy tomato broth loaded with cheese tortellini and aromatic Italian seasonings, it’s perfect for a cozy lunch or dinner. Made with simple ingredients, including canned tomatoes, chicken or veggie broth, and fresh basil, this soup is sure to become a family favorite.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 2 tablespoons flour
- 2 cups chicken broth or veggie broth
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (28 fluid ounce) can crushed tomatoes with juices
- 1/4 teaspoon Italian seasoning
- 1 tablespoon (packed) brown sugar
- 1 cup heavy/whipping cream
Main
- 2 cups refrigerated cheese tortellini
Seasoning & Garnish
- Salt & pepper to taste
- 1 small handful fresh basil (optional), to taste
Instructions
- Sauté Aromatics: Heat olive oil and butter in a soup pot over medium heat. When the butter has melted, add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add Garlic and Flour: Stir in the minced garlic and flour, cooking for about one minute to form a roux that will help thicken the soup.
- Incorporate Broth: Slowly whisk in the chicken or vegetable broth, making sure the flour dissolves completely into the liquid without lumps.
- Add Tomatoes and Seasoning: Pour in the diced and crushed tomatoes with their juices, add the Italian seasoning, and brown sugar. Then stir in the heavy cream. Increase heat to high and bring the soup to a gentle boil.
- Cook Tortellini: Once boiling, add the refrigerated cheese tortellini. Reduce heat to a simmer and cook for 8 minutes until the tortellini are tender and cooked through.
- Season and Garnish: Taste and season with salt and pepper as needed. If using fresh basil, tear it into small pieces and add it a few minutes before serving for a fresh herbal note.
Notes
- Serves 4-6 people.
- For best results, use refrigerated 3-cheese tortellini from the grocery store; frozen tortellini will also work but may require slightly longer cooking time.
- Adjust seasoning to taste, especially salt and pepper, after cooking.
- Feel free to substitute heavy cream with half-and-half for a lighter version.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
