Rich Tomato Tortellini Soup
A comforting and hearty tomato soup enriched with cheese tortellini, perfect for quick dinners or cozy weekends.
Ingredients
Soup Base
- 1 tablespoon olive oil For sautéing
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes Canned
- 4 cups vegetable or chicken broth Your choice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Final Touch
- 9 ounces cheese tortellini Use package instructions for cooking
- Fresh basil or parsley for garnish Optional, for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Add the crushed tomatoes, broth, dried basil, dried oregano, salt, and pepper; bring to a boil.
- Reduce heat and let simmer for 10-15 minutes.
- Add the tortellini and cook according to package instructions until tender, about 3-5 minutes.
- Serve hot, garnished with fresh basil or parsley.
Notes
If storing leftovers, cool the soup before refrigerating. It can be kept in the fridge for 3-4 days or frozen for up to 3 months. Reheat on the stove or microwave until heated through.