Tomato Tortellini Soup

2020-12-23
  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 20m
  • Ready In: 20m
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Nutritional Info

This information is per serving.

  • Calories

    621
  • Fat

    27.3 g (42.0%)
  • Saturated

    14.9 g (74.5%)
  • Carbs

    74.0 g (24.7%)
  • Fiber

    6.3 g (25.1%)
  • Sugars

    15.9 g
  • Protein

    23.5 g (47.0%)
  • Sodium

    1345.9 mg (56.1%)

Most of hate soups or limited to tomato or mix veg soup in their diet but when it comes to Tomato Tortellini Soup, it’s classic, full of cheese. A perfect recipe for hard and fast party.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 4 cups (32 ounces) low-sodium vegetable or chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 2 bay leaves
  • 1 (14-ounce) package fresh or frozen cheese tortellini
  • 1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Method

Step 1

Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

Step 2

Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

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