Tomato Tortellini Soup
A creamy tomato-based soup filled with cheese tortellini, fresh basil, and a touch of balsamic vinegar. It makes a satisfying one-pot meal with minimal prep.
Print Pin Servings: 4
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
- 4 cups (32 ounces) low-sodium vegetable or chicken broth
- 1 can (28-ounce) crushed tomatoes
- 1/2 cup heavy cream
- 2 bay leaves
- 1 package (14-ounce) 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
- Place a Dutch oven over medium heat and melt the butter. Add the onion, garlic, salt, and pepper. Cook for about 6 minutes, stirring occasionally, until the onion is tender.
- Stir in the balsamic vinegar. Add the crushed tomatoes, broth, heavy cream, and bay leaves, then bring the mixture to a boil.
- Lower the heat to maintain a simmer and cook for 5 minutes. Add the tortellini and continue simmering until cooked through, about 5 to 6 minutes. If using fresh tortellini, begin checking for doneness after 3 minutes.
- Take the soup off the heat. Remove and discard the bay leaves, then stir in the sliced basil.
- Divide the soup among bowls. If desired, finish each serving with Parmesan cheese and additional fresh basil.
