Creamy Tomato Basil Tortellini Soup with Garlic Bread
Equipment
- Large pot
- Baking sheet
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 9 ounces fresh cheese tortellini
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 baguette
- 4 tablespoons butter, softened
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in 3 of the minced garlic cloves and cook for 1 minute more.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer and cook for 10 minutes. Reduce the heat to low and stir in the heavy cream, fresh basil, salt, and black pepper. Add the tortellini and simmer for 5 minutes until the pasta is tender.
- While the soup simmers, slice the baguette in half lengthwise. Mix the softened butter with the remaining 2 minced garlic cloves, parsley, and Parmesan cheese. Spread the mixture over the cut sides of the bread. Place the bread on a baking sheet and broil for 2 to 3 minutes until the edges turn golden.
- Ladle the soup into bowls and serve with pieces of the warm garlic bread on the side.
Notes
Simmer the soup gently after adding the cream to keep the texture smooth. If you have leftovers, store the soup and bread separately so the bread stays crisp. Reheat the soup over low heat and add a splash of broth if it thickens too much in the fridge.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Baking sheet
Cuisine: Italian
Equipment: Large pot, Baking sheet