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One-Pot Creamy Tomato Tortellini Soup

A hearty soup that goes great with grilled cheese sandwiches.






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.