Tomato Tortellini Soup
by Editorial Staff
When it comes to comfort food, tortellini is a classic. What’s not to love about bite-sized pieces of macaroni stuffed with cheese? Ditch the regular sauce, though, for a rich and creamy tomato soup that takes 20 minutes to prepare – perfect for a busy day!
Ingredients
- 2 tablespoons fresh oil
- one diced medium onion
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups (32 oz.) Low sodium vegetable or chicken broth
- one (28 oz.) Tomatoes can be chopped
- 1/2 cup heavy cream
- 2 Bay leaf
- 1 (14 oz) bag fresh or frozen tortellini cheese
- 1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
- Parmesan cheese, grated or grated, for garnish (optional)
Directions
- Melt butter in a brazier over medium heat. Add onion, garlic, salt and pepper and cook, stirring occasionally, until tender, about 6 minutes.
- Stir in vinegar.
- Add chopped tomatoes and their juices, broth, cream and bay leaf and bring to a boil. Reduce heat to a simmer and simmer for 5 minutes.
- Add tortellini and simmer until tender, after another 5-6 minutes (check fresh tortellini for 3 minutes).
- Remove from heat, remove and discard bay leaf and add basil.
- Pour into bowls and top with Parmesan cheese and basil, if desired.
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