Name: Tomato Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 1 1/4 pounds ripe Roma tomatoes, chopped; 1/2 sweet yellow onion, diced; 2 shallots, diced; 4 garlic cloves, peeled; 1 teaspoon cantanzaro herbs; 1 teaspoon salt; Pinch black pepper; 1 1/2 cups chicken bone broth; 1/4 cup whipping cream; 1/2 package cheese tortellini; fresh basil leaves, very thinly sliced, for garnish

Tomato Tortellini Soup

This tomato tortellini soup, a velvety soup with creamy cheese tortellini, cooks in one pot and is cozy and comforting on a nippy fall day.

30 min total 15 min prep 15 min cook 4 285 cal

Instructions

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1 Heat oil in a stock pot over medium heat. Add tomatoes; cover and cook until tomatoes soften, about 10 minutes. Stir and crush tomatoes. Stir in onion, shallots, garlic, and Cantanzaro herbs. Season with salt and pepper; cover and cook for an additional 8 minutes.
2 Pour in bone broth. Using an immersion blender, blend until mixture is smooth and no lumps remain. Stir in heavy cream and tortellini; simmer until tortellini is tender with a bite, about 10 minutes.
3 Garnish soup with basil.