One-Pot Creamy Tomato Tortellini Soup

 

Fresh herbs make a huge difference in this one-pot dish, bringing vibrant Italian tastes to the creamy tomato foundation.  Keeps things easy by cooking the tortellini directly in the broth.  Customize this "very easy comfort meal" recipe with everything from sausage to black beans to zucchini.

 

Ingredients

 

1 medium onion, diced

3 garlic cloves, minced

1 tsp olive oil

1 spring of fresh rosemary chopped or ½ teaspoon dried

28 oz can diced tomatoes

15 oz can tomato sauce

½ tsp dried oregano

4 large fresh basil leaves or ½ teaspoon dried basil

½ tsp salt

¼ tsp pepper

4 cups chicken stock

½ cup heavy cream

20 oz three-cheese tortellini

½ cup shredded parmesan cheese + extra for garnish

fresh basil, to garnish

shredded parmesan cheese, to garnish

 

In a 6-quart soup pot or dutch oven, combine the onion, garlic, olive oil, and fresh rosemary. Cook for 5 minutes over medium heat, or until the onions are transparent.

 

Stir together the chopped tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Cook for 20 minutes on low heat.

 

Simmer for 12-15 minutes, or until the three-cheese tortellini are soft and cooked through, in the soup.

 

Add the parmesan cheese and mix well.

 

Garnish with fresh basil and grated parmesan before serving.