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One-Pot Creamy Tomato Tortellini Soup

Yields4 Servings
 1 cup diced onion
 3 cloves minced garlic
 1 tsp olive oil
 ½ tsp fresh rosemary, chopped
 1 28 ounce can diced tomatoes
 1 15 ounce can tomato sauce
 ½ tsp dried oregano
 4 large fresh basil leaves
 ½ tsp salt
 ¼ tsp pepper
 4 cups chicken stock
 ½ cup heavy cream
 2 ½ cups 3-cheese tortellini
 ½ cup shredded parmesan cheese + extra for garnish
1

Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the 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 FOOD WITH PURPOSE 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.

Ingredients

 1 cup diced onion
 3 cloves minced garlic
 1 tsp olive oil
 ½ tsp fresh rosemary, chopped
 1 28 ounce can diced tomatoes
 1 15 ounce can tomato sauce
 ½ tsp dried oregano
 4 large fresh basil leaves
 ½ tsp salt
 ¼ tsp pepper
 4 cups chicken stock
 ½ cup heavy cream
 2 ½ cups 3-cheese tortellini
 ½ cup shredded parmesan cheese + extra for garnish

Directions

1

Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the 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 FOOD WITH PURPOSE 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.

One-Pot Creamy Tomato Tortellini Soup