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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Keyword: tomato tortellini soup recipe
Servings: 6
- 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
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.
- 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.
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