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Quick Tomato Tortellini Soup with Basil

Tomato tortellini soup with basil comes together in one pot, with tender cheese tortellini in a creamy tomato broth. Fresh basil stirred in at the end adds a bright finish.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 1 package (20 oz) refrigerated cheese tortellini
  • 0.5 cup heavy cream
  • 0.5 cup fresh basil chopped

Equipment

  • 1 5-quart pot

Method
 

  1. Heat the olive oil in a 5-quart pot over medium heat.
  2. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened.
  3. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds, until fragrant.
  4. Add the crushed tomatoes and chicken broth and bring to a boil.
  5. Reduce the heat and simmer uncovered for 10 minutes.
  6. Stir in the tortellini and simmer for 3–5 minutes, or according to the package directions, until tender.
  7. Stir in the heavy cream and heat gently for 1–2 minutes without boiling.
  8. Remove from the heat and stir in the basil.

Notes

For the brightest basil flavor, stir it in after removing the soup from the heat. Refrigerate in an airtight container for up to 3 days; freezing is possible, though the tortellini may soften. For a dairy-free variation, use unsweetened dairy-free cream.