Tomato Tortellini Soup
Ingredients
The soup base
-
2
tablespoons
butter
-
1
medium
onion, finely diced
-
4
cloves
garlic, minced or crushed
-
a pinch
red pepper flakes (optional)
-
2
cups
chicken broth or water
-
1
28-ounce can
crushed tomatoes
The additions
-
9
ounces
refrigerated cheese tortellini
-
¼
teaspoon
dried basil
-
¼
teaspoon
oregano
-
⅓
cup
heavy cream
-
to taste
salt and pepper
Instructions
- Melt butter in a 4-quart pot over medium heat and cook onions until softened.
- Add garlic and red pepper flakes, cooking for 30 seconds.
- Add chicken broth and crushed tomatoes, then cover and bring to a simmer.
- Simmer covered for 10 minutes.
- Add tortellini, basil, and oregano, cover, and cook until tortellini is al dente.
- Stir in heavy cream and season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
3
Calories
536
Total fat
22g
Total carbohydrates
60g
Total protein
18g
Sodium
800mg
Cholesterol
70mg
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