Creamy Tomato and Tortellini Soup
This Creamy Tomato and Tortellini Soup is the tomato soup of your dreams! San Marzano tomatoes provide a superior texture and taste in this soup, then cream, tortellini, wine, and a hint of red pepper flake join the party to create a well-rounded and flavorful soup!
Ingredients
- 1 tbsp Olive Oil
- 1 Medium Yellow Onion, diced small
- 3 Garlic Cloves, crushed or minced
- 1 ½ tsp Italian Seasoning
- ½ tsp Red Pepper Flakes
- 1 tbsp Tomato Paste
- 1 28oz Can Crushed San Marzano Tomatoes
- 3 cups Chicken Broth
- 1/2 cup Dry White Wine
- 1/4 cup Chopped Basil
- ½ tsp Sugar
- 8 oz Frozen Cheese Tortellini
- 1 ½ cups Heavy Cream
- 1/2 cup Parmigiano Reggiano
- ½ - 1 tsp Freshly Ground Pepper, to your tasting
- Salt, to taste
Instructions
- In a large soup pot over medium heat, heat 1 tbsp of olive oil. When hot, add the onion and cook for 5-7 minutes, or until the onions are tender. Add in garlic, Italian seasoning, and red pepper flakes, and cook for an additional minute. Then add tomato paste, mix well to combine, and cook for another minute.
- Increase heat to medium high, and add in the can of Crushed San Marzano tomatoes, chicken broth, white wine, chopped basil, and sugar. Mix to combine and bring to a boil. Reduce heat to medium-low and simmer the soup for 20 minutes.
- After 20 minutes, add cheese tortellini, and cook for about 7-8 minutes, or until the tortellini is tender. Add in the cream and parmesan, and then season with salt and pepper.