Description
One-Pot Creamy Tomato Tortellini Soup is a rich and comforting meal, combining creamy tomato soup with hearty three-cheese tortellini. With a touch of fresh herbs, parmesan, and heavy cream, it offers warmth and flavor in every spoonful. This easy, one-pot recipe is perfect for a quick weeknight dinner or a cozy weekend meal, and can even be adapted for a slow cooker.
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp olive oil
- 1 sprig fresh rosemary, chopped (or ½ tsp dried)
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- ½ tsp dried oregano
- 4 large fresh basil leaves (or ½ tsp dried basil)
- ½ tsp salt
- ¼ tsp pepper
- 4 cups chicken stock
- ½ cup heavy cream
- 20 oz three-cheese tortellini
- ½ cup shredded parmesan cheese (plus extra for garnish)
- Fresh basil for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a 6-quart soup pot or Dutch oven over medium heat. Add diced onion, garlic, and rosemary. Sauté for about 5 minutes until the onions are translucent.
- Add the Liquids and Herbs: Stir in diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Bring to a simmer and cook for 20 minutes.
- Cook the Tortellini: Add the tortellini to the soup and cook for 12-15 minutes until tender and cooked through.
- Finish the Soup: Stir in the shredded parmesan cheese.
- Serve: Garnish with fresh basil and additional parmesan cheese before serving.
Notes
- Slow Cooker Option: For slow cooker use, add the tortellini and heavy cream in the last 20 minutes of cooking.
- Vegetarian Option: Substitute chicken stock with vegetable stock for a vegetarian-friendly version.
- Extra Veggies: Add spinach, kale, or carrots for added vegetables and nutrition.
