Tomato Tortellini Soup

Ahh, Tomato Tortellini Soup! Doesn’t the name itself make you long to dip your spoon right in? This divine concoction is a powerhouse blend of creamy tomato soup and cheese-filled tortellini, taking comfort food to the next level. It has just the right blend of acidity from tomatoes and creaminess from the cheese tortellini making it the perfect symphony of flavors.

This soup is your “go-to” dish on those chilly winter nights when you want a warm and hearty meal, or for those cozy family gatherings where you want something delicious yet hassle-free. I’ve been making this soul-soothing soup for years, and let me tell you, it has always been a crowd-pleaser. You are gonna fall in love with it ��� Guaranteed!

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6 servings
• Yield: 8 cups

So, folks! Let’s stir up some warmth and comfort with this Tomato Tortellini Soup.

Ingredients & Equipment You’ll Need

• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 cans (each 400g) of crushed tomatoes
• 4 cups of vegetable broth
• 1 teaspoon of dried basil
• 1 pack (20 oz.) cheese-filled tortellini
• 1 cup of heavy cream
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Equipment : Large pot, blender (optional)]

The garlic and onion bring that depth of taste that forms the base of the soup. The crushed tomatoes and vegetable broth together with aromatic basil make the perfect brothy blend to wrap our tortellini in. The tortellini itself will cook within the soup and release its cheesy goodness into the soup, adding to its lushness. And finally, finishing it with heavy cream gives a richness making it an ultimate comfort soup.

If you’re a vegetarian, you can swap the cheese tortellini with a veggie one or use dairy-free cream for vegan options.

How To Make Tomato Tortellini Soup

1. Start by heating olive oil in a large pot over medium heat. Add onion and garlic and saut�� until they’re tender.
2. Add in the crushed tomatoes, vegetable broth, and dried basil. Let this simmer for about 15 minutes.
3. At this point, if you prefer a smoother texture, use a blender and puree the soup then return to the pot. If you enjoy a chunkier soup, skip this step.
4. Add in the tortellini and cook for about 10 minutes or as the package instructs.
5. Stir in the heavy cream and season with salt and pepper. Let it heat for another 2 minutes.
6. Ladle the soup into bowls and, if you wish, sprinkle with a touch of grated Parmesan cheese. Enjoy!

Tips For The Best Results

• Use fresh garlic and onions for the best flavors.
• Add some grated Parmesan cheese on top for an extra cheesy taste.

Storage Tips

• Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
• Freeze in a freezer-safe container for up to 3 months.

Frequently Asked Questions

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you most certainly can. Just make sure they’re ripe and juicy.

Q: Can I use other types of tortellini?
A: Of course! You can switch up the flavors using spinach or meat tortellini too.

Q: What can I serve with this soup?
A: A crusty garlic loaf goes excellently with this!

Q: Can I freeze this soup?
A: Yes, once cooled, you can freeze the soup in an airtight container.

Q: Is this soup vegetarian?
A: As long as your tortellini is vegetarian, this is a great vegetarian dish.

Nutritional Facts of Tomato Tortellini Soup

Each serving comes around to approximately 350 calories, 14g fat, 47g carbs, 4g fiber, 11g sugars, and 12g protein.

And I guess that’s about it, cooks. Tomato Tortellini soup is a creamy comfort in a bowl that will keep you craving for more. Serve this with some cheesy garlic bread or a green salad on the side, and you got yourself a wholesome meal. So what are you waiting for? Go on, give it a swirl!