Cheese-filled Tortellini Soup
Servings 8
Equipment
- Dutch oven or large pan
Ingredients
- 1 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 16 ounces tomato sauce
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 19 oz bag frozen cheese-filled tortellini
- 2/3 cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
For the tortellini soup
- In a Dutch oven or large pot, add the vegetable oil over medium heat.
- Add the onions and garlic and sauté until tender.
- Add the tomato sauce, broth, diced tomatoes and seasoning; bring to a boil.
- Add the tortellini and cook until tender, about 5 minutes, stirring occasionally.
- Stir in the heavy whipping cream, parmesan cheese and fresh basil.
- Serve warm.
- Helpful hints:
- Add 1 pound cooked ground Italian sausage for a meaty, hearty soup.
- Top with Parmesan or Mozzarella cheese and fresh basil for a nice presentation.
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