Tomato and Basil Tortellini Soup
Soup on a cold day is just one of those things that instantly brightens up my day. Not to mention, this one specifically requires minimal prep work. Who doesn’t like that? Making this soup is a breeze. I’ve included simple ingredients, making this recipe straight forward. It’s loaded with plenty of tortellini and garnished with fresh basil.
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If you make this tomato and basil tortellini soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Photos updated Jan. 25, 2023.
Tomato and Basil Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 medium carrot thinly sliced
- 2 garlic cloves minced
- 6 cups chicken broth
- 1 (28 oz) can diced tomatoes
- ¼ cup tomato paste
- 1 cup fresh basil leaves chopped and divided
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (10 oz) package three cheese tortellini
- ¾ cup heavy cream
Instructions
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Heat olive oil in a pot over medium heat. Saute the onion and carrot until soft, about 5-6 mins.
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Add garlic to the pot and continue to saute for about 30 seconds.
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Add chicken broth, diced tomatoes, half of the basil leaves, tomato paste, bay leaf, salt, and pepper to the pot. Bring to a boil. Cover and simmer on medium/low for 15 mins.
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Remove bay leaf. Add the other half of the basil leaves to the pot.
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Using an immersion blender or a standing blender, blend until creamy. Add tortellini to the pot. Cook on medium heat for 10 mins.
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Add heavy cream, stir until well incorporated and heated through, about 2 mins.
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Garnish with fresh basil and serve.
