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Tomato Tortellini Soup
Enjoy a comforting bowl of creamy tomato tortellini soup. It's easy to make, packed with flavor, and perfect for a cozy dinner.
Course
Soup
Cuisine
Italian
Keyword
heavy cream, tomato, tortellini
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
1517
kcal
Author
Corrie
Ingredients
2
cups
tortellini
1
14.5-ounce candiced tomatoes
4
cups
vegetable broth
1
cup
heavy cream
¼
cup
fresh basil
chopped
Instructions
In a large pot, combine the diced tomatoes and vegetable broth and bring to a simmer.
Add the tortellini to the pot and cook according to package instructions until they are tender.
Stir in the heavy cream and chopped basil. Allow the soup to cook for a few more minutes until it is heated through.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with additional fresh basil and cheese, if desired.
Notes
If using fresh tomatoes, blanch and peel them for a smoother soup texture.
You can add a little bit of sugar to balance the acidity of the tomatoes.
If you want to make the soup ahead of time, wait to add the tortellini until just before serving so they don't get soggy.
You can adjust the creaminess of the soup by adding more or less heavy cream to your liking.
Feel free to experiment with adding other vegetables or proteins to make the soup more hearty.
Nutrition
Calories:
1517
kcal
|
Carbohydrates:
111
g
|
Protein:
39
g
|
Fat:
104
g
|
Saturated Fat:
61
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
22
g
|
Cholesterol:
350
mg
|
Sodium:
4745
mg
|
Potassium:
244
mg
|
Fiber:
8
g
|
Sugar:
21
g
|
Vitamin A:
5817
IU
|
Vitamin C:
3
mg
|
Calcium:
468
mg
|
Iron:
6
mg