Description
Tomato Tortellini Soup is a simple soup recipe perfect for an easy dinner or quick pasta soup after a busy day. This family dinner comes together fast, making it a cozy weeknight meal everyone will enjoy.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups 32 ounces low-sodium vegetable or chicken broth
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 2 bay leaves
- 1 14-ounce package fresh or frozen cheese tortellini
- 1/2 cup fresh basil leaves thinly sliced plus more for garnish
- Grated or shredded Parmesan cheese for garnish optional
Instructions
- Heat butter in a Dutch oven over medium heat and cook onion with garlic, salt, and pepper until softened, about 6 minutes.
- Mix in balsamic vinegar then add crushed tomatoes, broth, cream, and bay leaves and bring to a boil.
- Lower heat to a simmer and cook for 5 minutes.
- Add tortellini and simmer until tender, 5 to 6 minutes, checking at 3 minutes if using fresh tortellini.
- Remove from heat, discard bay leaves, stir in basil, and serve with Parmesan and extra basil on top if desired.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- Reheat in a saucepan over medium heat or in the microwave
- Prep Time: 10 minutes to 15 minutes
- Cook Time: 15 minutes to 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl