Tomato Tortellini Soup
This 35-minute tomato tortellini soup recipe is easy to make and comforting! It's an irresistible and filling meal that's sure to become your new favorite cozy soup and a staple in the rotation.
Servings: 6
Ingredients
- 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
- 2 cups refrigerated cheese tortellini
- Salt & pepper to taste
- 1 small handful fresh basil optional, to taste
Instructions
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.
- Stir in the garlic and flour, and cook it for about a minute.
- Stir (or whisk) in the chicken broth until the flour has dissolved.
- Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.
- Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes. Season with salt & pepper as needed. If using the fresh basil, tear it into small pieces and add it in a few minutes prior to serving.
Notes
- Serves 4-6.
- I buy a 3-cheese tortellini that's sold in the refrigerated section of the grocery store. Frozen tortellini will work too.
Nutrition
Calories: 373kcal | Carbohydrates: 37g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 835mg | Potassium: 711mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1087IU | Vitamin C: 26mg | Calcium: 172mg | Iron: 4mg
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