This hearty and delicious soup comes together in less than a half hour.
Tomato Tortellini Soup
Ingredients
- 1 small onion, diced
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 1 tsp dried basil
- 2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 28 oz can, whole San Marzano tomatoes
- 4 cups chicken or vegetable broth
- 9 oz refrigerated tortellini of your choice
- 1/2 cup heavy cream
- Grated Parmesan for serving
Instructions
- In a large stock pot or Dutch oven sauté the onion in olive until translucent.
- Add the garlic and stir for one minute or until garlic is fragrant. Add in the spices and stir to combine.
- Pour the tomatoes and broth into the pot.
- Using a stick blender, purée until smooth. Bring to a boil.
- Add the tortellini and cook according to package directions.
- Remove from heat and pour in the heavy cream.
- Add additional broth as needed, depending on thickness preferred.
- Salt, pepper, and parmesan to taste and serve.
