Cheesy Tomato Tortellini Soup
A comforting blend of creamy tomatoes and cheese-filled tortellini, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cheese tortellini The star of the dish, filled with creamy cheese.
- 1 can (14.5 oz) diced tomatoes Provides a burst of flavor and vibrant color.
- 4 cups vegetable or chicken broth Savory base that enriches the dish.
- 1 cup heavy cream Brings a luxurious creaminess to the soup.
- 1 cup shredded mozzarella cheese Adds gooey goodness to the soup.
- 1 onion, diced Adds sweetness and aroma.
- 2 cloves garlic, minced Infuses robust flavor.
- 1 tablespoon olive oil For sautéing onions and garlic.
- Salt and pepper to taste Essential for seasoning.
- Fresh basil for garnish Adds freshness and color.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and let it soften for about 5 minutes.
- Stir in 2 cloves of minced garlic and cook for an additional minute.
- Add the can of diced tomatoes (with juice) and 4 cups of broth; stir and bring to a boil.
- Incorporate 2 cups of cheese tortellini and cook until al dente, according to package instructions.
Cooking
- Reduce heat and stir in 1 cup of heavy cream and 1 cup of shredded mozzarella cheese, allowing cheese to melt.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
For added richness, sauté onions and garlic in butter. You can experiment with spices like Italian seasoning or add leftover vegetables for a heartier soup.