One-Pot Creamy Tomato Tortellini Soup

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For this week, I’ve made you some soup!

I will say that the description of “soup” is a bit liberal. I found that this was a bit more of a stew consistency (more to come soon with another stew I have planned for you!). But really, this was quite tasty and so easy to make on a weeknight. Bonus - I made sure to add more cheese and basil than called for in the original recipe, because who doesn’t need more basil and cheese in their life?

By the way, did I mention that we’re going to Paris in May?!?! I can’t wait! I haven’t been to Paris since 2008, so it’s been over 10 years and I’m so so ready to head back again. Our diet is basically going to consist of croissants and coffee and wine. I’m pretty sure this is a sustainable lifestyle. I’m into it. So now the next few weeks will be filled with online searches for Paris excursions and tours and museum visits, and clearly we will need a map of every boulangerie in a one-mile radius from our Airbnb. If you have recommendations, please send over as well!

While we eagerly await our trip, please enjoy this amazing tortellini soup. My gift to you!

One-Pot Creamy Tomato Tortellini Soup
makes 6-8 servings

Print Recipe

  • 1 medium onion diced, or 1 cup

  • 3 garlic cloves, minced

  • 1 teaspoon olive oil

  • 1 spring of fresh rosemary chopped or ½ teaspoon dried rosemary

  • 28 ounce can diced tomatoes

  • 15 ounce can tomato sauce

  • 1/2 teaspoon dried oregano

  • 4 large fresh basil leaves or ½ teaspoon dried basil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 cups chicken stock

  • 1/2 cup light cream

  • 20 ounces three-cheese tortellini

  • ½ cup shredded Parmesan cheese + extra for garnish

  • salt and pepper, to taste (optional)

  • fresh basil, to garnish

  • shredded Parmesan cheese, to garnish

1) In a large 6-quart pot, add the onion, garlic, olive oil, and rosemary. Saute the ingredients over medium heat for 5 minutes, or until the onions have softened.

2) Pour in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and cream. Give the mixture a stir to combine the ingredients, then allow the soup to simmer for 15-20 minutes.

3) Toss in the tortellini and cook for 7-10 minutes, or until the pasta is tender.

4) Stir in the Parmesan cheese.

5) Serve immediately with additional Parmesan cheese and fresh basil if desired.

—recipe very slightly adapted from Gal On A Mission

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