This weekend is supposed to be SUPER cold making it perfect weather to enjoy some delicious soup! Here’s a soup recipe to try out this chilly weekend. Check out my Pinterest page for recipes, design ideas, helpful hints and more!
Creamy Tomato Tortellini Soup
Adapted from a recipe by Gal On A Mission
Ingredients:
- 1 large onion diced or 1 cup of diced onion
- 4 minced garlic cloves
- 1 teaspoon olive oil
- 1 spring of rosemary chopped or substitute 1/2 teaspoon dried rosemary
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 1/2 teaspoon dried oregano
- 5 large fresh basil leaves or 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken stock
- 1/2 cup heavy cream
- 20 ounces of three cheese tortellini
- 1/2 cup shredded parmesan cheese plus more for garnish
Instructions:
- Put the onion, garlic, olive oil and fresh rosemary in a soup pot or a dutch oven. Saute over medium-high heat for 4-5 minutes or until the onions are translucent.
- Add the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock and heavy cream and stir until incorporated together. Simmer for 18-20 minutes.
- Add the tortellini into the soup and cook for an additional 12-15 minutes or until the pasta is tender and cooked through.
- Stir in the parmesan cheese.
- Serve and garnish with more parmesan cheese and fresh basil leaves if desired.