Sometimes, a bowl of soup feels like a warm hug on a chilly day—inviting and comforting. This creamy tomato tortellini soup is like that nostalgic sweater you forgot you had, tucked away in the closet, yet somehow it fits perfectly. With each spoonful, it’s like wandering through a sun-dappled memory, where the tangy burst of tomatoes meets the plush softness of cheese-filled tortellini.
Steps
- In a large soup pot or Dutch oven, heat olive oil over medium heat and sauté diced onion, minced garlic, and chopped fresh rosemary for about 5 minutes, until the onions are translucent.
- Add diced tomatoes, tomato sauce, dried oregano, fresh basil, salt, pepper, chicken stock, and heavy cream to the pot. Stir everything together and let it simmer for 20 minutes.
- Introduce the three-cheese tortellini into the mixture and cook for 12-15 minutes, ensuring the tortellini are tender and thoroughly cooked.
- Mix in the shredded parmesan cheese until well incorporated.
- Serve the soup hot, garnished with extra fresh basil and additional shredded parmesan cheese.
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon olive oil
- 1 sprig fresh rosemary, chopped or ½ teaspoon dried rosemary
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- ½ teaspoon dried oregano
- 4 large fresh basil leaves or ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups chicken stock
- ½ cup heavy cream
- 20 ounces three-cheese tortellini
- ½ cup shredded parmesan cheese, plus more for garnish
- Fresh basil, for garnish
- Shredded parmesan cheese, for garnish
Nutritional Values
Calories: 3272 kcal | Fat: 185.6g | Cholesterol: 600mg | Sodium: 12888.8mg | Carbohydrates: 188.8g | Fiber: 33.6g | Sugar: 57.6g | Protein: 208.8g
FAQ
- Can I use dried herbs instead of fresh ones?
- Absolutely! If you don’t have fresh rosemary or basil, you can substitute with dried herbs. Use about half the amount of dried herbs as you would fresh ones.
- Can I make this soup in a slow cooker?
- Yes, this creamy tomato tortellini soup can be easily prepared in a slow cooker. Just follow the same steps and adjust the cooking time as needed for your slow cooker.
- What type of tortellini should I use?
- The recipe calls for three-cheese tortellini, but you can use any type of tortellini you prefer. Just ensure it’s approximately 20 ounces.
- How can I make the soup less salty?
- To control the saltiness, use unsalted chicken stock and add salt to taste. This allows you to manage the seasoning according to your preference.
- Can I add other vegetables to this soup?
- Certainly! Feel free to incorporate other vegetables like spinach or zucchini to enhance the nutritional value and flavor of the soup. Adjust the cooking time as needed for additional ingredients.
Tips
- Adjust to Taste: Opt for unsalted chicken stock so you can control the saltiness of the soup according to your preference.
- Herb Substitutions: If you don’t have fresh rosemary or basil on hand, you can easily substitute with dried herbs. Just remember to use about half the amount of dried herbs compared to fresh.
- Utilize a Dutch Oven: For even cooking and the ability to transfer easily to the oven, consider using a Dutch oven if you have one. It’s ideal for one-pot dishes.
- Slow Cooker Option: This recipe is versatile and can also be prepared in a slow cooker. This allows you to set it and forget it, perfect for busy days.
Equipment
- Dutch Oven (6-quart or larger) – Ideal for even cooking and perfect for making soups and stews.
- Slow Cooker – Optional, if you prefer to make the soup in a slow cooker instead of a dutch oven.
- Chef’s Knife – For chopping ingredients like onions and fresh herbs.
- Cutting Board – For preparing vegetables and herbs.
