Creamy Tomato Tortellini Soup
This is the perfect soup for a cold winter day! With more substance than a simple tomato soup, this is a meal all on it's own!
Equipment
- Stovetop
- Dutch Oven
Ingredients
- 1 C Onion Diced
- 3 Cloves Garlic Minced
- 1 Tsp Olive Oil
- 1 Sprig Fresh Rosemary (Or ½ Tsp Dried)
- 1 28 oz Can Diced Tomatoes
- 1 15 oz Can Tomato Sauce
- ½ Tsp Dried Oregano
- 4 Large Fresh Basil Leaves Chopped (Or ½ Tsp Dried)
- ½ Tsp Salt
- ¼ Tsp Pepper
- 4 C Chicken Stock
- ½ C Heavy Cream
- 20 Oz 3-Cheese Tortellini
- ½ C Shredded Parmesan Cheese Plus extra to garnish
Instructions
- Place the onion, garlic, olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sauté 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.
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