One-Pot Creamy Tomato Tortellini Soup

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.

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