Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is an easy recipe that your whole family will love ... total comfort food!
Servings: 6 to 8 people
Calories: 515kcal
Ingredients
- 2 teaspoons extra virgin olive oil
- 3 large cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- 5 cups vegetable broth
- ½ teaspoon dried basil
- 1 (20-ounce) package refrigerated tortellini (I used cheese, but any flavor works)
- ¾ cup heavy cream
- ½ cup lightly packed basil leaves, chopped
- pepper
- grated parmesan cheese, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic, salt, and crushed red pepper flakes to oil and cook, stirring constantly, until fragrant (about 30 seconds).
- Stir in crushed tomatoes, vegetable broth, and basil. Bring to boil, then reduce heat and simmer 5 minutes.
- Add tortellini to soup and cook, stirring frequently, until tender (about 7 to 10 minutes).
- Remove soup from heat. Stir in heavy cream and basil (reserve a little for serving), then season soup to taste with salt and pepper.
- Serve soup hot, sprinkled with parmesan cheese and reserved basil. Enjoy!
Notes
Did you have leftovers? This soup thickens as it cools, so thin it out with a little broth or heavy cream while reheating it, if desired.
Nutrition
Calories: 515kcal
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