Cozy Tomato Tortellini Soup (Printer-Friendly Version)
Hearty tomato broth with creamy cheese tortellini and fresh herbs, ready in 30 minutes.
# Required Ingredients:
→ Pasta
01 -
200 g cheese tortellini
→ Liquids
02 -
800 ml vegetable or chicken broth
03 -
120 ml heavy cream
04 -
400 g canned crushed tomatoes
05 -
15 ml olive oil or 15 g butter
→ Aromatics
06 -
1 medium onion, finely chopped (approx. 150 g)
07 -
3 cloves garlic, minced
→ Herbs & Spices
08 -
5 g fresh basil leaves or 30 g fresh spinach (optional)
09 -
3 g salt
10 -
2 g cracked black pepper
11 -
1 g crushed red pepper flakes
# Step-by-Step Instructions:
01 -
Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
02 -
Add crushed tomatoes and broth, stirring to combine. Let simmer for 10 minutes to develop flavor.
03 -
Reduce heat to low and stir in heavy cream. Season with salt, black pepper, and crushed red pepper flakes to taste.
04 -
Add cheese tortellini to the simmering soup and cook according to package instructions, approximately 4 to 6 minutes, until tender.
05 -
Stir in fresh basil or spinach if using. Ladle soup into bowls and garnish with additional cracked pepper, basil, or parmesan as desired.
# Handy Cooking Tips:
01 -
For a smoother texture, blend the tomato base before adding tortellini.
02 -
To store, refrigerate in airtight containers up to 4 days. Freeze the base without tortellini for longer storage.
03 -
Use coconut milk and dairy-free tortellini for a dairy-free version.