One-Pot Creamy Tomato Tortellini Soup
Ingredients
• 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
• 28 ounce can diced tomatoes
• 15 ounce can tomato sauce
• ½ teaspoon dried oregano
• 4 large fresh basil leaves or
½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 cups chicken stock
• ½ cup heavy 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
Instructions
1. Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup
pot or dutch oven. Saute over medium heat for 5 minutes or until onions are
translucent.
2. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken
stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until
the tortellini are tender and cooked through.
4. Stir in the parmesan cheese.
5. Serve and garnish with fresh basil and shredded parmesan cheese.
INSIGHT
August 2019 29