Creamy Tomato Basil Tortellini Soup
Equipment
- Large Pot
- Wooden Spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 9 ounces fresh cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil, plus extra leaves for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more.
- Pour in the crushed tomatoes and vegetable broth. Add the salt and black pepper, then bring the mixture to a gentle simmer. Let it cook for 10 minutes to blend the flavors.
- Add the fresh tortellini directly to the pot. Simmer for 5 to 7 minutes until the pasta is tender. Reduce the heat to low and stir in the heavy cream along with the chopped basil. Heat through for 2 minutes without boiling.
- Ladle the soup into bowls and top each serving with extra basil leaves and grated Parmesan.
Notes
Stir the cream in at the very end and keep the heat low to prevent curdling. If the soup thickens too much after sitting, add a splash of broth when reheating. Fresh basil added off the heat gives the brightest flavor, while Parmesan stirred in at the table lets everyone adjust the saltiness to taste.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Ladle
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Ladle