Creamy Tomato Basil Soup with Tortellini
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 lb. fresh tortellini (I use cheese or cheese + spinach)
  • 2 tbsp. olive oil
  • ½ yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 28 oz. can whole peeled tomatoes
  • 28 oz. can fire-roasted diced tomatoes
  • 2 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. granulated sugar
  • 1 cup vegetable broth
  • ½ cup fresh basil leaves, cut into ribbons
  • ⅔ cup heavy cream
  • Parmesan cheese for serving, optional
Instructions
  1. Bring a large pot of salted water to a boil and cook tortellini according to package directions. When cooked, drain using a colander. Drizzle with a little bit of olive oil and stir to prevent sticking.
  2. While the pasta is cooking, make the soup base. Heat the olive oil in a large pot and add onions and garlic, cooking until tender. Add whole tomatoes, diced tomatoes, salt, black pepper, sugar, and vegetable broth. Bring to a simmer, then add basil and simmer a few more minutes.
  3. Transfer to a high-speed blender or use an immersion blender to blend until smooth. Return mixture to pot over low heat.
  4. Add the cream and stir to combine. Taste and adjust seasonings as needed.
  5. Put some tortellini in each bowl and ladle soup over the pasta.
  6. Serve topped with parmesan cheese, enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/creamy-tomato-basil-soup-with-tortellini/