Description
A creamy and comforting Tomato Tortellini Soup made with sautéed onions and garlic, rich chicken broth, diced and crushed tomatoes, Italian seasoning, brown sugar, and cheese tortellini. This hearty soup is finished with heavy cream and fresh basil for a perfect balance of flavors, cooked in just 35 minutes for a quick and satisfying meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1 clove garlic, minced
Soup Ingredients
- 2 tablespoons flour
- 2 cups chicken broth (or vegetable broth)
- 1 (28 fluid ounce) can diced tomatoes (with juices)
- 1 (28 fluid ounce) can crushed tomatoes (with juices)
- 1/4 teaspoon Italian seasoning
- 1 tablespoon packed brown sugar
- 1 cup heavy/whipping cream
- 2 cups refrigerated cheese tortellini
- Salt and pepper, to taste
- 1 small handful fresh basil (optional, to taste)
Instructions
- Sauté Onion: Add the olive oil and butter to a soup pot and heat over medium heat. Once the butter has melted, add the chopped onion and sauté for 5 to 7 minutes until softened and translucent.
- Add Garlic and Flour: Stir in the minced garlic and flour; cook for about one minute to combine and remove the raw flour taste, stirring constantly to avoid burning.
- Incorporate Broth: Gradually whisk in the chicken broth until the flour has fully dissolved, ensuring a smooth base for the soup.
- Add Tomatoes and Seasonings: Pour in the diced and crushed tomatoes along with their juices. Add Italian seasoning and brown sugar, then stir in the heavy cream. Increase the heat to high and bring the soup to a gentle boil.
- Cook Tortellini: Once boiling, add the refrigerated cheese tortellini to the pot. Reduce the heat to a simmer and cook for 8 minutes or until the tortellini are tender.
- Season and Finish: Season the soup with salt and pepper to taste. If using fresh basil, tear it into small pieces and add it in a few minutes before serving to infuse flavor without overpowering the soup.
Notes
- The recipe can be made vegetarian by using vegetable broth instead of chicken broth.
- Fresh basil is optional but adds a fragrant herbaceous note to the finished soup.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Cheese tortellini can be replaced with spinach or mushroom tortellini as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
