Prep Time: 10 mins | Cook Time: 37 mins | Servings: 8
Easily make this one-pot creamy tomato tortellini soup from scratch in no time with this easy recipe. Packed with fresh herbs, diced tomatoes, and three-cheese tortellini, this is the easiest homemade tortellini soup you can throw together any time! Make this in your soup pot, dutch oven, even slow cooker.
This tortellini soup is my best option and go-to for chilly weather. Very comforting, and it’ll warm you up from inside and out. I serve huge bowls of this delicious tortellini soup with a buttered and toasted slice of bread for a filling weeknight meal perfect for my entire family!
Ingredients
1 teaspoon olive oil
3 garlic cloves, minced
1 medium onion, diced
1 spring of fresh rosemary chopped or ½ tsp dried
½ teaspoon dried oregano
28 ounces can of diced tomatoes
15 ounces can of tomato sauce
4 large fresh basil leaves or ½ tsp dried basil
½ c. heavy cream
4 c. chicken stock
20 ounces of three-cheese tortellini
fresh basil, to garnish
½ c. shredded Parmesan cheese + extra for garnish
shredded Parmesan cheese, to garnish
½ teaspoon salt
¼ teaspoon pepper
How to make One-Pot Creamy Tomato Tortellini Soup
Step 1: In a 6-quart soup pot or dutch oven, saute the onion, garlic, olive oil, and fresh rosemary for about 5 minutes over medium heat or until the onions are clear.
Step 2: To the pot, add the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Stir and let everything simmer for about 20 minutes.
Step 3: Add in the three-cheese tortellini and continue to cook for another 12 to 15 minutes or until the tortellini are tender and completely cooked.
Step 4: Lastly, whisk in the Parmesan cheese.
Step 5: Remove from the heat when done and ladle the soup into serving bowls. Serve right away garnished with some fresh basil and shredded Parmesan cheese. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 409, Calories from Fat 209, Fat 23.2g36%, Cholesterol 75mg25%, Sodium 1611.1mg70%, Carbohydrates 23.6g8%, Fiber 4.2g18%, Sugar 7.2g8%, Protein 26.1g52%
Ingredients
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 spring of fresh rosemary chopped or ½ tsp dried
- ½ teaspoon dried oregano
- 28 ounces can of diced tomatoes
- 15 ounces can of tomato sauce
- 4 large fresh basil leaves or ½ tsp dried basil
- ½ c. heavy cream
- 4 c. chicken stock
- 20 ounces of three-cheese tortellini
- fresh basil, to garnish
- ½ c. shredded Parmesan cheese + extra for garnish
- shredded Parmesan cheese, to garnish
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Step 1: In a 6-quart soup pot or dutch oven, saute the onion, garlic, olive oil, and fresh rosemary for about 5 minutes over medium heat or until the onions are clear.
Step 2: To the pot, add the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Stir and let everything simmer for about 20 minutes.
Step 3: Add in the three-cheese tortellini and continue to cook for another 12 to 15 minutes or until the tortellini are tender and completely cooked.
Step 4: Lastly, whisk in the Parmesan cheese.
Step 5: Remove from the heat when done and ladle the soup into serving bowls. Serve right away garnished with some fresh basil and shredded Parmesan cheese. Enjoy!
