ONE-POT CREAMY TOMATO TORTELLINI SOUP RECIPE

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INGREDIENTS

  • 1 medium onion diced or 1 cup
  • 3 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 spring of fresh rosemary chopped or ½ teaspoon dried
  • 28 ounce can diced tomatoes
  • 15 ounce can tomato sauce
  • ½ teaspoon dried oregano
  • 4 large fresh basil leaves or ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups chicken stock
  • ½ cup heavy cream
  • 20 ounces three-cheese tortellini
  • ½ cup shredded parmesan cheese + extra for garnish
  • salt and pepper, to taste (optional)
  • fresh basil, to garnish
  • shredded parmesan cheese, to garnish

INSTRUCTIONS

  • Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
  • Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
  • Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
  • Stir in the parmesan cheese.
  • Serve and garnish with fresh basil and shredded parmesan cheese.