Description
This creamy tortellini soup is a comforting and hearty meal perfect for chilly days. Made all in one Dutch oven, it features tender cheese tortellini simmered in a flavorful tomato cream sauce with fresh spinach and aromatic herbs, topped with crispy fried basil leaves for added texture and fragrance.
Ingredients
Soup Base
- 4 tablespoons olive oil, divided
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 1 cup chicken broth
- 20 oz. cheese tortellini
- ½ cup heavy cream
- 0.5 oz fresh basil leaves
Instructions
- Sauté Onions: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 3-4 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning and cook for 1 minute until fragrant.
- Add Tomato Paste: Incorporate the tomato paste into the pot and cook for an additional minute to develop its flavor.
- Add Liquids and Tortellini: Pour in the diced tomatoes, tomato sauce, chicken broth, and add the cheese tortellini. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tortellini is tender.
- Fry Basil Leaves: While the soup simmers, heat the remaining 2 tablespoons of olive oil in a medium pan over medium heat. Fry the fresh basil leaves for 2-4 minutes on each side until crispy. Remove and drain on paper towels.
- Add Cream and Finish: After the tortellini has simmered, stir in the heavy cream and cook the soup for another 5 minutes to thicken and become creamy.
- Serve: Ladle the soup into bowls and garnish each serving with the crispy fried basil leaves for an aromatic and flavorful finish.
Notes
- You can substitute vegetable broth to make this soup vegetarian.
- For a lighter version, replace heavy cream with half-and-half or milk, keeping in mind it may be less creamy.
- Fresh spinach can be added in the last 5 minutes of cooking if desired for additional greens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Use fresh basil for frying rather than dried for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
