For this recipe you will need to use fresh tortellini. I like to use cheese filled tortellini, but the meat filled ones would be equally as delicious.
Creamy Tomato Tortellini Soup
Pasta is a staple dinner in our home. It’s quick and easy and guaranteed to be a hit with everyone in the family. I’m always looking for different ways to serve it and since I am huge soup lover, I decided to incorporate it in a creamy tomato based soup. This recipe is incredibly easy to put together, and the best part is that’s it’s all made in the same pot! I served it with a side of garlic bread and it was a huge hit. The fresh basil and heavy cream make for a beautifully rich and flavorful broth that will have you going back for seconds.
A cup of heavy cream really takes this soup to the next level.
Adding fresh basil at the end adds a lovely subtle flavor and beautiful colors to the soup.
Serve it with a side of bread for dipping in the broth and you have an easy beautiful dinner ready in under 30 minutes!
This soup has all of the flavors of a classic spaghetti dish.
In my opinion this soup tastes even better the following day. I always look forward to eating it for lunch.
- 8 Servings
- Prep time: 5 Minutes|Cook time: 20 Minutes|Total time: 25 Minutes
- In a large pot begin by sautéing a finely chopped onion with a few tablespoons of olive oil over medium heat. Once the onion has softened add the garlic and cook a few minutes longer.
- In the same pot add the pasta sauce, diced tomatoes, chicken broth and seasonings. Turn the heat up and bring to a boil.
- Once the soup is boiling add in the fresh tortellini and cook according to the package. It usually only takes 5 to 7 minutes
- When the tortellini is cooked turn off the heat and slowly stir in 1 cup of cream. When incorporated add in fresh basil and salt and pepper to taste.
- Serve and enjoy! Some freshly grated Parmesan cheese is lovely with it as well.
- If you have time, you can let the soup simmer for 30 minutes to an hour to really allow for the flavors to incorporate.
- The soup will keep well for up to two days in the fridge.