Creamy Tomato Tortellini Soup

Summary

Yield
Servings
Sourcegalonamission.com
Prep time
10 minutes
Cooking time
37 minutes
Total time
47 minutes

Ingredients

1
onion (medium, diced)
3
garlic cloves (minced)
1 teaspoon
olive oil
1
fresh rosemary (sprig)
28 ounces
diced tomatoes
15 ounces
tomato sauce
1⁄2 teaspoon
dried oregano
1⁄2 teaspoon
dried basil
1⁄2 teaspoon
salt
1⁄4 teaspoon
pepper
4 cups
chicken stock
1⁄2 cup
heavy cream
20 ounces
three-cheese tortellini
1⁄2 cup
shredded parmesan cheese
 
salt & pepper (to taste)
 
shredded parmesan cheese (to garnish)

Instructions

Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.

Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.

Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.

Stir in the parmesan cheese.

Serve and garnish with fresh basil and shredded parmesan cheese.

Food Pictures: 

Recipe Tags: