Description
This comforting soup features tender tortellini in a luscious tomato basil broth, ready in under 30 minutes—perfect for cozy nights or quick weeknight dinners.
Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 28 oz canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté minced garlic until fragrant, about one minute.
- 2. Add Tomatoes and Broth: Pour in canned diced tomatoes with their juice and vegetable broth. Stir well and bring to a gentle simmer.
- 3. Toss in Tortellini: Add the cheese tortellini to the pot once it simmers. Cook according to package instructions (about 3 to 5 minutes) until tender.
- 4. Introduce Creaminess: Reduce heat slightly and stir in heavy cream. Avoid boiling after adding the cream to maintain a smooth texture.
- 5. Season with Fresh Basil: Stir in freshly chopped basil leaves just before serving for a bright flavor finish.
- 6. Serve Warm: Ladle soup into bowls, garnishing with extra basil if desired. Enjoy with crusty bread or grilled cheese.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 345
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: For added nutrition, incorporate vegetables like spinach or zucchini. You can substitute tortellini with gnocchi for a different twist. Store leftovers in an airtight container for up to three days; reheat gently on the stove.