Tomato Tortellini Soup
A comforting Tomato Tortellini Soup made with fresh ingredients, perfect for a quick meal.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups low-sodium vegetable or chicken broth (32 ounces)
- 1 can (28-ounce) crushed tomatoes
- ½ cup heavy cream
- 2 bay leaves
- 1 package (14-ounce) fresh or frozen cheese tortellini
- ½ cup fresh basil leaves, thinly sliced , plus more for garnish
- Grated or shredded Parmesan cheese for garnish (optional)
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.
- Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes.
- Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini).
- Remove from the heat, remove and discard the bay leaves, and stir in the basil.
- Ladle into bowls and top with Parmesan cheese and more basil, if desired.
Nutrition
Serving: 1bowlCalories: 360kcalCarbohydrates: 28gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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