Ingredients
– 1 medium onion, diced
– 3 garlic cloves, minced
– 1 teaspoon olive oil
– 1 spring fresh rosemary chopped (or ½ teaspoon dried)
– 28 oz can diced tomatoes
– 15 oz can tomato sauce
– ½ teaspoon dried oregano
– 4 large fresh basil leaves (or ½ teaspoon dried basil)
– ½ teaspoon salt
– ¼ teaspoon pepper
– 4 cups chicken stock (unsalted recommended)
– ½ cup heavy cream
– 20 oz three-cheese tortellini
– ½ cup shredded parmesan cheese (plus extra for garnish)
– Fresh basil for garnish
Instructions
1-In a 6-quart pot or Dutch oven, sauté onion, garlic, olive oil, and rosemary over medium heat for about 5 minutes until onions are translucent.
2-Add diced tomatoes with juice, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Stir and simmer for 20 minutes.
3-Add tortellini and cook for 12-15 minutes until tender.
4-Stir in parmesan cheese.
5-Serve garnished with fresh basil and additional shredded parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍲 For smoother soup, use crushed tomatoes or blend diced tomatoes before adding tortellini.
🥛 Substitute heavy cream with half and half, evaporated milk, or unsweetened almond milk.
🌿 Add spinach, zucchini, or celery near the end for extra nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Sautéing, simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 409 kcal
- Sugar: 7.2 g
- Sodium: 1611 mg
- Fat: 23.2 g
- Saturated Fat: 15 g
- Carbohydrates: 23.6 g
- Fiber: 4.2 g
- Protein: 26.1 g
- Cholesterol: 75 mg