Tomato Tortellini Soup
This quick and easy creamy tomato tortellini soup can be made with just a handful of ingredients in less than 30 minutes.
Servings 3 servings
Calories 536kcal
Ingredients
- 2 tablespoons (28g) butter
- 1 medium onion finely diced
- 4 cloves garlic minced or crushed
- Pinch of red pepper flakes optional
- 2 cups chicken broth or water plus more as needed*
- 1 28-ounce can crushed tomatoes *
- 9 ounces (about 2½ cups) refrigerated cheese tortellini
- ¼ heaping teaspoon dried basil
- ¼ teaspoon oregano
- ⅓ cup heavy cream
- Salt and pepper
Instructions
- In a 4-quart pot with a lid, melt butter over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and red pepper and cook for 30 seconds.
- Add the broth and then add the tomatoes and their juices.
- Place the lid on the pot and bring to a simmer. Simmer covered for 10 minutes.
- Add tortellini, basil, and oregano. Cover and cook until tortellini is al dente, usually about 7-8 minutes.
- Stir in cream and salt and pepper to taste and enjoy!*
Notes
*If soup is too thick, stir in additional chicken broth or water until it reaches your desired consistency.
*You can use whole or diced canned tomatoes here as well, but you’ll need to either puree them in a blender or food processor before cooking or use an immersion blender to puree the entire soup just before adding the tortellini.
Nutrition
Calories: 536kcal