Wednesday, December 18, 2019

Tomato Tortellini Soup

This hearty and delicious soup comes together in less than a half hour.

Tomato Tortellini Soup

1 small onion, diced
1 tablespoon olive oil
4 cloves garlic, crushed
1 teaspoon dried basil
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1 can whole San marzano tomatoes
4-5 cups chicken broth
1 package refrigerated tortellini
1/2 cup heavy cream

In a large stock pot or Dutch oven sauté the onion in olive until translucent. Add the garlic and stir for one minute or until garlic is fragrant. Add the spices and stir.

Pour the tomatoes and 4 cups of the broth into the pot. Using a stick blender purée the soup until smooth. Bring to a boil.

Add the tortellini and cook according to package directions.

Remove from heat and pour in the heavy cream. Add additional broth as needed, depending on thickness preferred. Salt and pepper to taste and serve.

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