Tomato Tortellini Soup
A comforting bowl of Tomato Tortellini Soup featuring sweet crushed tomatoes and tender cheese-filled tortellini in a herby broth.
Ingredients
Main Ingredients
- 9 ounces cheese tortellini Use fresh or store-bought frozen.
- 1 tablespoon olive oil For sautéing.
- 1 large onion, chopped For flavor base.
- 2 cloves garlic, minced For aroma and flavor.
- 28 ounces canned crushed tomatoes Use good-quality for best flavor.
- 4 cups vegetable broth Keeps the recipe vegetarian.
- 1 teaspoon dried basil For herby flavor.
- 1 teaspoon dried oregano For herby flavor.
- to taste salt and pepper Adjust according to taste.
- to taste Fresh basil for garnish Optional.
Instructions
Preparation
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5–7 minutes.
- Stir in the crushed tomatoes, vegetable broth, dried basil, and dried oregano. Bring to a boil.
- Reduce heat and let simmer for about 10 minutes.
- Add the cheese tortellini and continue to simmer until the tortellini is cooked, about 4–5 minutes.
- Season with salt and pepper to taste and garnish with fresh basil before serving.
Notes
For best results, refrigerate cooled soup in airtight containers for up to 3–4 days. The soup can be frozen for up to 3 months; consider separating pasta from broth for best texture.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 6g
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