It doesn’t get much more comforting than tomato basil soup, but once we added tortellini to it? Game. Changer. The addition of these little, cheese-stuffed pockets takes this delicious classic from the perfect side dish to the perfect, full dinner. Whether you decide to serve this dish with a fresh salad or some crusty garlic bread is up to you – either way you can’t go wrong!
With a typical soup base of carrot and onion, the addition of a hearty dose of fresh basil really brings this soup to life. Then the tortellini cooks in the soup, making this an easy, one-pot dinner, and the cream at the end rounds things off and takes things to the next level. We devoured our first bowl and immediately went back for seconds, and we have a feeling you will too!
Tomato Basil Tortellini Soup
- 1 (28 oz.) can crushed tomatoes
- 1 (16 oz.) package refrigerated cheese tortellini
- 4 cups low-sodium chicken or vegetable stock
- 1 cup heavy cream
- 1 cup yellow onion, finely chopped
- 1/3 cup fresh basil, chopped, plus extra for garnish
- 4 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
- parmesan cheese, grated, garnish
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and add onion and carrot.
- Sauté for 10-12 minutes, stirring frequently, until onions are translucent. Season generously with salt and pepper.
- Add minced garlic and cook for 1-2 minutes, or until fragrant, then add 1/3 cup basil, chicken stock and canned tomatoes, then add red pepper flakes.
- Stir everything together and bring to a boil, then reduce heat to low and simmer for 20 minutes, or until thickened. Taste and adjust seasoning, if necessary.
- Add tortellini to soup and continue to let simmer for another 15-20 minutes, or until pasta is al dente.
- Pour in heavy cream and parmesan cheese, if using, and stir together.
- Transfer to serving bowls and serve hot, garnished with more cheese and fresh basil. Enjoy!
Recipe adapted from Gal On A Mission