Creamy Tomato Tortellini Soup
Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 28 ounces diced tomatoes or 6 fresh vine-ripened tomatoes, chopped
- 2 teaspoons Italian dried herbs or seasoning
- 1/2-1 teaspoon red chili flakes adjust to suit your taste, optional
- 4 cups chicken stock
- 28 oz passata
- 3 tablespoons tomato paste
- 1 cup heavy cream or half-and-half
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 packet cheese tortellini I use dried not fresh; choose any flavour you like
- 1/2 cup parmesan cheese shredded
- 4 cups baby spinach leaves washed and dried
- 1/4 cup fresh basil roughly torn or chopped
Instructions
- Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
- Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
- Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.
- Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.
Notes
Tip: Prep your soup ahead of time and cook the tomato soup first without adding your pasta. Cool, refrigerate, then reheat when ready to serve and add your tortellini
Nutrition
Calories: 366kcal | Carbohydrates: 30g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 517mg | Potassium: 1.325mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4.087IU | Vitamin C: 54mg | Calcium: 212mg | Iron: 5mg